Ingredients

• 7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
• 4 sprigs dill
• 3/4 cup white wine vinegar
• 1/3 cup sugar
• Kosher salt
• 1 teaspoon dill seeds
• 1/2 teaspoon caraway seeds
• Coarsely ground pepper

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Instructions

1. Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
2. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
3. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
4. Photograph by Charles Masters