Julienne all vegetables into thin matchsticks. Place the beet and onion matchsticks
together in a 1-pint ball jar (separate them from the other vegetables to keep everything from turning pink), and then place carrot, radish, and cucumbers together in a separate 1-pint ball jar.
Whisk all brine ingredients together in a medium nonreactive pot. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Once mixture has cooled to room temperature, divide it evenly between your two jars of vegetables. Let them sit for at least 1 hour -- the flavor will get stronger over the course of 24 hours.
Toss cilantro and parsley with pickled vegetables, then pile on top of a hot dog, taco, or burger.
Cara Nicoletti is a butcher and writer living in Brooklyn, New York. Cara started working in restaurants when she moved to New York in 2004, and was a baker and pastry chef for several years before following in her grandfather and great-grandfathers' footsteps and becoming a butcher. She is the writer behind the literary recipe blog, Yummy-Books.com, and author of Voracious, which will be published by Little, Brown in 2015. She is currently a whole-animal butcher and sausage-making teacher at The Meat Hook in Williamsburg.