Quick Pickled Carrots

Instructions

1. 1

   In a small pot, bring the water, vinegar, sugar, pickling salt and spices to a boil. Simmer over low heat for 3 minutes.

2. 2

   Place the carrots in a 2-cup (500 ml) glass jar. Cover the carrots with hot pickling liquid, pouring to ½ inch (1 cm) of the top rim. Let cool, cover and refrigerate for 24 hours. The carrots will keep in the refrigerator for 1 month.