Wash and peel the carrots, and slice them into thin rounds or matchsticks—whatever shape you prefer.

In a medium saucepan over medium-high heat, combine equal parts vinegar and water and bring the mixture to a boil. Reduce the heat to a simmer and add in the sugar and salt.

Stir until the salt and sugar dissolves completely. You don't want to boil it for long and reduce the brine. Otherwise the brine will be too concentrated and will be very potent.

Once your pickling liquid is ready, remove it from the heat and let it cool for a few minutes.

Consider adding spices like peppercorns, mustard seeds, or red pepper flakes. You can also put in some fresh herbs like dill or cilantro. You can either place them directly into the pickling brine or you can add them to each jar.

While it's cooling, place carrots tightly into a clean glass jar or container.

Pour the hot brine over the carrots, ensuring they are fully submerged. If needed, use a clean spoon to press down on the carrots, helping them stay submerged and removing any air pockets.

Allow to rest at room temperature for about one hour.

Add a tight fitting lid and refrigerate it for 24 hours (or at least an hour) before enjoying.

Once your quick pickled carrots have had time to develop their flavors, they are ready to enhance any dish you desire.