To make the quick-pickled vegetables, first peel the carrots and then use a julienne peeler or regular vegetable peeler to slice the carrot into ribbons. Use a mandoline or a sharp chefs knife to carefully slice the onion into very thin rounds. Stuff the carrots into one pint-sized mason jar and the onions into another.

In a medium-sized saucepan, combine the vinegar, water, sweetener, salt and optional red pepper flakes. Bring the mixture to a gentle boil, then pour half of the mixture into each mason jar. Use a spoon to gently press the onions and carrots into the liquid, then let the pickles cool to room temperature.

Assuming that you sliced the onions and carrots very thin, they should be ready to eat within thirty minutes or less.

To assemble your sandwiches, spread a hearty layer of hummus onto each slice of toasted bread. Top one slice with a layer of cucumbers, followed by lettuce and some pickles. Place the second slice of bread hummus-side down on top of the pickles. Enjoy!