this recipe works for pretty much any vegetable, though we're partial to pickling carrots, daikons and red onions. it's an easy way to add a bit of tang and crunch to a meal and we end up going through a jar of pickled veg pretty well every week. carrots seem to keep a bit better than daikons (which get a bit of a funky smell after a week) so we recommend pickling in separate jars/containers.
if you're eating these the same day you're making them, you can up the vinegar proportions so that they get tart faster. Ii they're going to sit a few days first, decrease the vinegar slightly.
vegetables of your choice, julienned
1 part sugar
2 parts hot water
2 parts white vinegar
Put the sugar in a mason jar.
Add the hot water. Stir to dissolve.
Add the vinegar. Stir to combine.
Add the julienned vegetables. Refrigerate until serving. The pickles will keep at least a week and up to two or three weeks.