What You Need

* 1 cucumber, cut into thin sticks

* 2 carrots, cut into thin sticks

* 1 small white onion, thinly sliced

* 1 small red onion, thinly sliced

* 2–3 small radishes, thinly sliced

* 2 tbsp fresh dill, chopped

* 2 tbsp fresh parsley, chopped

* 1½ cups white vinegar

* ½ cup water

* 2 tbsp sugar

* 1 tsp salt

* 1 tsp mixed peppercorns

* 2–3 garlic cloves, sliced

1. Place the cucumber, carrots, white onion, red onion, radishes, dill, parsley, and garlic in a large clean bowl or jar.

2. Add vinegar, water, sugar, salt, and peppercorns to a small saucepan.

3. Warm the mixture over medium heat, stirring until the sugar and salt dissolve completely. Do not bring it to a vigorous boil.

4. Carefully pour the warm pickling liquid over the vegetables, making sure they are well covered.

5. Let the mixture cool to room temperature, then cover and refrigerate.

6. Chill until the vegetables become crisp, tangy, and flavorful. Toss gently before serving.

 Nutritional Info (per serving)

Calories: 85

Protein: 2g

Carbohydrates: 18g

Fat: 0g

Fiber: 3g

Sugar: 12g

Sodium: 410mg