Pickled Carrots or Radishes

1 lb carrots, tops removed, peeled if needed, sliced into sticks
  or 1 bundle radishes, greens removed, chopped into bite-size pieces
     (or thinly slice if planning to use on sandwiches/in wraps)
1 cup distilled white or apple cider vinegar
1 cup water
1/2 tsp sea salt
1 Tbsp organic cane sugar (or stevia to taste)
peppercorns, garlic or other spices

Clean vegtables and pack in a quart mason jar or glass container. Set aside.

To a small saucepan add vinegar, water, salt, and
sugar. Bring to a simmer over medium heat and stir to fully dissolve
salt and sugar.

Pour the brine over the carrots, ensuring they are fully submerged. If
needed, add more vinegar or a little water to cover.

Seal well and shake to combine. Then refrigerate for at least 1 hour.
The flavors will deepen and intensify the longer it marinates. Best
flavor is achieved after 24 hours.

Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not
freezer friendly.