Place the water, vinegar and sugar in a saucepan over high heat. Stir until the sugar has dissolved. Boil for 2 minutes, remove from the heat, add the dill and juniper and refrigerate until cold.
Blanch the carrots in boiling water for 30 seconds and refresh immediately under cold water. Add the carrots and radishes to the pickling liquid and pickle for 30 minutes. Remove the vegetables from the pickling liquid and divide between plates with the rocket and labne. Sprinkle the labne with the za'atar to serve.
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