Quick-Pickled Carrots And Radishes

3 cups cider vinegar

1 cup sugar

¼ cup kosher salt

1 teaspoon cumin seeds

1 teaspoon caraway seeds

1 teaspoon yellow mustard seeds

1 teaspoon garlic powder

1 teaspoon onion powder

2 pounds carrots, peeled, trimmed and cut into spears

1 pound red radishes, trimmed and quartered

In a large saucepan over medium-high heat, combine the vinegar, sugar, salt, cumin, caraway, mustard seeds, garlic powder and onion powder. Bring to a simmer, stirring often, until the salt and sugar are dissolved. Add the carrots and radishes, then bring to a boil. Cook for 5 minutes, then set aside off the heat until cool.

Once the vegetables are cool, use a slotted spoon to transfer them to a jar or bowl. Ladle just enough of the liquid over the vegetables to cover them. Cover and refrigerate for up to 7 days.

Serves eight.

Nutrition values per serving: 70 calories, 0 fat, 15 g carbohydrates, 4 g fiber, 9 g sugar, 2 g protein, 0 cholesterol, 580 mg sodium.

J.M. Hirsch, Associated Press food editor