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Ingredients
  • 6 to 7 carrots or as many as you can fit - peeled and sliced into carrot sticks or rings
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon pickling salt
  • 1 clove garlic smashed (or more as desired)
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon black peppercorns
  • 1 hot pepper sliced (optional, for hot pickled carrots - I used a devil's tongue pepper, but try a jalapeno for just a little heat)
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