Start by washing your radishes, cucumbers, and carrots. Slice the radishes into thin rounds, julienne the carrots, and slice the cucumbers into thin rounds or sticks depending on your preference.

In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring it to a boil over medium heat, stirring until the sugar and salt dissolve completely.

In clean glass jars, layer the prepared veggies, packing them in tightly. If you're using garlic or spices, add those in too.

Carefully pour the hot pickling brine over the vegetables in the jars, ensuring that the veggies are fully submerged. Leave a little space at the top of the jar for expansion.

Allow the jars to cool at room temperature before sealing them with a lid and placing them in the refrigerator.

Allow at least a few hours (preferably overnight) for the flavors to meld. These can be kept in the fridge for up to two weeks.