Wide Mouth Pint Jar with Lid **Washed well in soapy water. Dry well.
Small Saucepan
Ingredients
8medium carrotsabout 3/4 pound, peeled & sliced into sticks or coins
½cupwhite vinegar
½cupwater
2tbspsugar
1tbspblack peppercorns
2tspkosher salt
1tspcrushed red pepper flakesoptional
2clovesof garlicpeeled & quartered
2bay leaves
Instructions
Peel and cut the carrots into sticks or coins and stuff them into a freshly washed (and dried) wide-mouth pint jar.
Combine the vinegar, water, sugar, black peppercorns, kosher salt, crushed red pepper flakes, garlic cloves, and bay leaves in a small saucepan over medium-high heat. Bring to a boil then pour the brine into the prepared jar full of carrots.
Tap the jar on the counter a few times to remove air bubbles then set aside to cool. Discard any excess brine.
Tightly seal with the lid and set aside to cool to room temperature, for about an hour. Refrigerate for 24 hours. Enjoy.