Equal parts white vinegar and water make up this brine, along with a few bay leaves, garlic cloves, onion slivers and halved Serrano peppers. I used fresh, young carrots from the farmers’ market. You know the baby ones with their tops still on. These come in the perfect size. Don’t you dare throw those tops away. They make an excellent addition to vegetable stocks.
I simmered my peeled carrots in the brine until they were cooked but still really crunchy. They will continue to cook a bit as the brine cools. Once at room temperature, transfer your jars to the refrigerator to chill. I couldn’t resist eating a few that night, but I think they were best after a few days. Refreshing, crunchy and spicy these were great just out of the jar. B and I also cut these up into slivers for sandwiches and used them in place of pepperoncinis/pickles. Delicious!