Basic Quick Pickle Brine
['2 cups apple cider vinegar', '1/2 cup sugar', '2 tablespoons kosher salt', '1 tablespoon black peppercorns', '1 tablespoon mustard seeds', '10 medium carrots (about 1 1/2 pounds)', 'peeled', 'quartered', 'sliced crosswise into 3-inch segments']
Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.
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