The older the pickle gets, the better it tastes because of the fermentation process.
Always use a dry, clean spoon to take out the pickle.
You can add salt to the veggies and keep aside for a day, then drain the water released from the vegetables. This method ensures a long shelf life and as the water is drained, it will not give a strong smell of radish. If you want to make this carrot and radish pickle instantly, then after chopping all the vegetables just add the all the spices and oil and mix and store. Just like it’s mentioned in the recipe.