Quick-Pickled Carrots

From the garden

• 1 lb carrots, peeled and cut into sticks or thick coins
• 2 cloves garlic, smashed and peeled
• 2 sprigs fresh dill (optional)

From the pantry

• 1 tsp mustard seed
• 1 cup distilled white vinegar (5%)
• 2 tbsp sugar
• 1 tbsp canning or pickling salt

1. Cut the carrots into sticks just shorter than your jar, or into thick coins. Pack them into a clean quart jar with the garlic, dill if using, and mustard seed.
2. Bring the vinegar, 1 cup water, the sugar, and the salt to a simmer in a small saucepan, stirring to dissolve.
3. Pour the hot brine over the carrots to cover them; the hot soak takes them from raw-crunchy to pickle-crisp. Cool uncovered to room temperature.
4. Lid and refrigerate. Good in a few hours, properly pickled in 2 days.