Easy Pickled Carrots

Ingredients

• 8 medium carrots (about 3/4 pound)
• 2 garlic cloves
• ½ cup white or apple cider saltvinegar
• ½ cup water
• 2 tablespoons sugar
• 2 teaspoons salt
  
• 1 tablespoon black peppercorns
• 2 bay leaves

Instructions

1. Wash a wide-mouth pint mason jar and its lid in hot soapy water. Then rinse and let air dry.
2. eel and cut the carrots into sticks, about 1/2-inch thick and the correct length that will fit in the ar. If you prefer, you can slice them into rounds instead. Fill the jar with the carrots.
3. Peel the garlic cloves and slice them in quarters. In a small saucepan, combine the garlic, vinegar, water, sugar, salt, peppercorns and bay leaves.
   
4. Once boiling, remove from the heat and pour the brine into the jar. Tap the jar on the counter to release any air bubbles. Discard any remaining brine.
5. Screw on the lid tightly and allow to cool to room temperature, about 1 hour. Refrigerate 24 hours, then enjoy. You may want to remove the garlic after 24 hours, as the flavor intensifies over time (or leave it if you’re a garlic lover).
   
6. Keeps up to 1 month refrigerated.