Ingredients
2 large carrots
2/3 cup cider vinegar
1/3 cup water
1/4 cup sugar
1 teaspoon coarse salt
Preparation
Cut carrots into 1/4-inch rounds; place in a heatproof container. In a small pot, bring vinegar, water, sugar, and salt to a boil over high. Pour over carrots and let cool completely; cover and refrigerate overnight (or up to 3 days).
