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Ingredients

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• 1 pound (455 grams) carrots, trimmed, peeled or scrubbed, and cut into 3 1/2- by 1/3-inch sticks
• 1 cup (235 ml) water
• 1 cup (235 ml) cider vinegar or plain vinegar (the former makes a sweeter, milder brine)
• 2 tablespoons (25 grams) granulated sugar
• 2 garlic cloves, lightly crushed
• 1 tablespoon (8 grams) kosher salt
• 1 1/2 tablespoons dill seeds, coriander seeds, or black peppercorns, or a mix thereof