ready in 1 d 20 min.
Store in an airtight container in the refrigerator for up to 1 month.
In a nonreactive saucepan of boiling salted water, blanch carrots for 2 to 3 minutes. Drain in a colander and rinse under cold running water to stop the cooking process. Transfer carrots to a heatproof bowl.
Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to blend and incorporate.