1/4 cup distilled white vinegar 1/4 cup sugar 1/4 teaspoon kosher salt 1/2 cup peeled and finely julienned carrots

Step 1 In a small bowl, combine the vinegar, sugar and salt, and stir until the sugar and salt have dissolved. Add the carrots and let stand for at least 20 minutes before serving. This makes about one-half cup pickled carrots. If not using right away, cover and refrigerate for up to a week. Drain the carrots well before using.

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