- 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
- 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.
- 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.