Makes 1 quart
7 medium carrots (about 1¼ pounds), sliced ¼ inch thick
4 sprigs dill
¾ cup white wine vinegar
½ cup sugar
Kosher salt
1 teaspoon dill seeds
½ teaspoon caraway seeds
Coarsely ground pepper
Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
Make the brine: Combine the vinegar, ¾ cup water, the sugar, 2½ teaspoons salt, the dill seeds, caraway seeds and ¼ teaspoon pepper in a medium saucepan and bring to a boil.
Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.