Quick Pickled Carrots

Step 1

Cut the carrots thinly in rounds. You are looking for them to fill about three-quarters of a 12- to 16-ounce glass Mason jar.

Step 2

Make the brine. Combine vinegar, salt, and sugar and add to a small saucepan. Bring to a boil over medium-high heat, then lower the temperature to medium-low, stirring until the sugar and salt have dissolved.

Step 3

Add carrot slices to the jar or another nonreactive container, such as a ceramic baking dish. Cover the carrots with the hot brine, ensuring they are completely covered.

Step 4

Let cool to room temperature, about 30 minutes, then serve or store in the fridge for later use.