Add vinegar, sugar, salt, cinnamon, anise, and peppercorns to a medium saucepan. Simmer over medium-low heat, for 3 to 5 minutes, until sugar and salt dissolve.

Place carrots and cabbage in a heatproof container. Pour hot pickling liquid over carrots and cabbage. Cool completely, then cover, and refrigerate overnight, or up to 2 weeks.

Transfer pickled veggies to a bowl or glass jar to serve alongside our Over the Top Hummus Bar.