Spicy Pickled Vegetables

This a super simple recipe that makes a ton of veggies, but it can easily be reduced. I pickle radishes and small carrots. Try to use the small carrots (not the baby carrots in bags). But if you are having trouble finding this size, use regular carrots cut into batons.

3 pounds raw carrots and radishes, cleaned
3 cups apple cider vinegar
3 cups water
1/2 cup packed brown sugar
1 tablespoon mustard seed
1 teaspoon whole black peppercorns
1 1/2 teaspoons cumin
2 teaspoons crushed red pepper flakes
3 cloves peeled garlic

Bring the vinegar, water, and brown sugar to a boil. Add all of the spices and the vegetables and simmer together for approximately 10 minutes, or until the vegetables are crisp tender. When the vegetables are cooked until crisp tender, pour them into containers, liquid as well, and store in refrigerator until use. The pickling liquid is potent, you may want to pour out liquid by half, and add more water, after a day of cooling in the refrigerator. Vegetables last a week and a half, stored properly.