Start to finish: 35 minutes
2 cups apple cider vinegar
1 tablespoon kosher salt
¼ cup sugar
4 large carrots
½ red onion
4 ounces queso fresco
In a large measuring cup, stir together vinegar, salt and sugar until dissolved. Set aside.
Peel carrots and slice in half and then down the middle lengthwise before slicing each piece into thirds. Place into a shallow dish.
Slice radishes into thin rounds and onion into ¼-inch thick slices and add to dish with carrots.
Pour vinegar mixture over veggies and cover with plastic wrap. Place in the fridge for 15–20 minutes, or until ready to serve.
When ready to serve, arrange on a platter and top with crumbled queso fresco.
Note: If making in advance, you can pickle veggies separately in jars and store in the fridge.