Quick-Pickled Carrots
['1 pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins', '1 cup apple cider vinegar', '1/4 cup sugar', '2 tablespoons kosher salt', '1 tablespoon black peppercorns', '1 tablespoon mustard seeds']
Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.
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