Active Time

　　20 minutes

　　Total Time

　　35 minutes, plus cooling time

　　We kept this basic pickle brine simple so it can be used with virtually any vegetable. For more flavor punch, swap in different vinegars or add additional spices.

　　

Ingredients

4 1/2 cups

　　2 cups apple cider vinegar

　　1/2 cup sugar

　　2 tablespoons kosher salt

　　1 tablespoon black peppercorns

　　1 tablespoon mustard seeds

　　10 medium carrots (about 1 1/2 pounds), peeled, quartered, sliced crosswise into 3-inch segments

　　

Step 1

Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.

　　

Step 2

Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.

　　Cooks' Note

　　Pickles can be chilled in a resealable container for up to 3 weeks.