Easy Pickled Carrots

I love pickles & I've been known to like other pickled things like asparagus (that you can garnish a bloody mary with - thank you Vegas). These pickled carrots go great in a salad or on in a sandwich & they just get better the longer the carrots sit in the pickling liquid.  It's way easier than you think.

Ingredients:

• 3-4 carrots
• 1/2 cup champagne (or just white) vinegar
• 2 tablespoons sugar
• 1 tablespoon sea salt
• 1/2 tablespoon black pepper

Make it!

1. Peel carrots. Using either a veggie peeler or a mandolin shred the carrots into long strips.
2. Add vinegar, sugar, salt & pepper to a glass jar. (I used an old salsa jar I had washed & kept for later use). Close the jar & shake to mix well.
3. Open up the jar & tightly pack the strips of carrots into the glass jar.
4. Tightly seal the jar & shake well to combine all the ingredients. (The carrots should be covered in the liquid if they're not, add more vinegar).
5. Refrigerate for at least one hour before eating so that all the flavors combine. Store in the fridge for later use.