Thinly slice the cucumber and carrot into rounds. I use my food processor for this but it can be done with a sharp knife, as well.
Pack the vegetables into a jar or storage container with a lid.
Mix together the pickling liquid and pour over the top of the vegetables.
Marinate for at least 1 hour before serving.
Cover and refrigerate left overs up to two weeks.
Beware though that radishes contain sulfur compounds and can be a bit smelly when pickled. The odor dissipates once you open the container and the sulfur doesn't contribute any flavor to the pickles at all. Just a note to be aware of if you plan to use radishes in your Quick Pickled Vegetable mix.
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.