Ingredients
- 1 pound carrots peeled and cut into sticks
- 1 cup white vinegar
- 1 cup water
- ¼ cup sugar
- 1 tablespoon sea salt
- 1 clove garlic minced (optional)
- 4 whole allspice berries
- ¼ teaspoon black peppercorns
Instructions
- Pack the carrots tightly into a sealable glass jar, leaving about ½ inch of space from the top.
- In a small saucepan, combine vinegar, water, sugar, salt, garlic, allspice berries, and black peppercorns. Bring to a boil, then simmer for 2 minutes, ensuring the sugar and salt are dissolved.
- Pour the hot brine over the carrots in the jar, ensuring the carrots are submerged and leaving ¼ inch of space from the top of the jar. Allow to cool to room temperature.
- Seal the jar and refrigerate for at least 24 hours before consuming. The pickled carrots will keep in the refrigerator for up to a month.