Prepare the vegetables

• Peel the carrots and chop them into your desired shape.
• Cut the cucumber into chips or spears.
• Trim and slice the radishes.

Pack the jars

• Pack the vegetables tightly into the jars.
• Distribute the halved garlic cloves among the jars.
• Add the peppercorns, dried thyme and red pepper flakes to each jar.
• Tuck fresh dill into each jar.

Make the brine

• Combine the white vinegar, water, sugar and kosher salt in a pot.
• Heat until simmering and the sugar has dissolved.

Pour the brine and cool

• Pour the hot brine over the vegetables to cover them completely.
• Let the jars come to room temperature, then refrigerate.

Pickle and store

• Let the pickles sit in the fridge until ready to eat.
• Keep refrigerated for up to two weeks.