Pickled Vegetables

These tangy and crunchy pickled vegetables are the perfect addition to sandwiches, salads, or as a side dish.

Ingredients - Serves 8

In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and dried dill. Bring to a boil and stir until the sugar and salt are dissolved. Remove from heat and let the brine cool.
In a large bowl, combine the julienned carrots, sliced cucumbers, sliced radishes, and sliced red onion.
Pour the cooled brine over the vegetables and toss to coat evenly. Let the vegetables marinate in the brine for at least 1 hour, or refrigerate overnight for maximum flavor.
Serve the pickled vegetables as a side dish or use them to add a tangy crunch to sandwiches and salads.