Ingredients

• 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

Instructions

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.
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.