Active Time

　　15 minutes

　　Total Time

　　2 hours 15 minutes

　　If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit. For more visual punch, use multi-colored carrots.

Ingredients

　　1 pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins

　　1 cup apple cider vinegar

　　1/4 cup sugar

　　2 tablespoons kosher salt

　　1 tablespoon black peppercorns

　　1 tablespoon mustard seeds

　　Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.

　　Cooks' note:

　　Pickled carrots can be stored in the fridge in a resealable container for up to 3 weeks.