Crunchy Pickled Garden Vegetables

Ingredients

• Dried dill (1 tablespoon)
• Black peppercorns (1 teaspoon)
• Salt (1 tablespoon)
• Sugar (2 tablespoons)
• Water (2 cups)
• White vinegar (2 cups)
• Red onion (1 large, thinly sliced)
• Radishes (1 cup, thinly sliced)
• Cucumbers (2 medium, thinly sliced)
• Carrots (2 large, julienned)

Instructions

1. In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and dried dill. Bring the mixture to a boil over medium-high heat. Stir until the sugar and salt are fully dissolved.
2. Once the brine is ready, remove it from the heat and allow it to cool.
3. While the brine is cooling, prepare your vegetables. In a large bowl, combine the julienned carrots, thinly sliced cucumbers, radishes, and red onion.
4. Pour the cooled brine over the vegetables making sure they are fully submerged. Toss the vegetables to ensure they're evenly coated with the brine.
5. Let the vegetables marinate in the brine for at least 1 hour. For best results, cover the bowl and refrigerate overnight to allow the flavors to fully develop.
6. Serve these pickled vegetables as a vibrant, crunchy side dish, or incorporate them into salads and sandwiches for a tangy twist.