An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable.
Mix brine ingredients together until salt and sugar are dissolved.
Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!
Add them to the brine so they are submerged.
Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.