6 To a jar add carrots, garlic, bay leaves, and whole peppercorns. Set aside.
0 In a small saucepan add white vinegar, water, cane sugar, and kosher salt. Heat over medium to low heat until the sugar and salt has fully dissolved.
2 Remove from heat and immediately pour over the carrots.
4 Tightly screw on the lid and allow to cool for 1 hour before refrigerating.
5 Refrigerate for 2 to 3 days prior to eating.
