Trim and peel the carrots. Cut them in sticks just long enough to fit your jar. Fit the carrots snugly into the jar.
Combine the water, vinegar, and pickling spices in a small saucepan. Heat it to a simmer, and then pour over the carrots, right up to the top of the jar. Let cool, then seal the jar and refrigerate. The pickles will be ready to eat after 24 hours.
https://theviewfromgreatisland.com/quick-pickled-rainbow-carrots-recipe/ March 12, 2018