Quick-Pickled Carrots

These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!

Ingredients:
3-4 carrots, peeled and julienned
½ cup sugar
½ teaspoon salt
½ cup distilled white vinegar

Method:
1. In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.

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