Begin by washing and peeling your carrots, cucumbers, and radishes. Slice them into matchsticks or your preferred shapes.

In a medium saucepan, combine equal parts water and vinegar, then bring it to a boil over medium heat. Stir in garlic, green onions, sea salt, oregano, and sugar.

Once boiling, continue to boil until the sugar fully dissolves, about 1–2 minutes. Remove from heat and cool for 5–10 minutes.

Pack the sliced vegetables tightly into a clean mason jar, allowing colors to show through.

Pour the hot vinegar mixture over the packed vegetables, ensuring all are submerged.

Allow the jar to cool to room temperature for about 15–20 minutes, then seal tightly and refrigerate.

Wait a couple of hours before tasting; for best flavor, let sit for up to two weeks.