(you may need more vinegar depending on the size jar you are using)
1 tsp sugar
Step 1: Make a brine
Place vinegar in a pot and heat until slightly boiling
Add salt, sugar, cumin seeds, mustard seeds, and black peppercorns and simmer for 5 minutes
Place garlic and oregano at the bottom of the jar.
Pack carrots tightly in jar. Pour brine over carrots (all the way to the top of the jar, covering carrots completely)
Allow jar to cool. Place lid on jar. Label.
Store in the refrigerator for up to one month.
Quick pickling is great. Much quicker than the real deal, and a sneaky way to get the kids to eat more of the veg out of the garden. I like your recipe, a little different than what I usually do. I use water and vinegar, instead of the AC vinegar. I will def be playing with some of those spices. And don't forget - not just for veg!
"Yeah, well, that's just, like, your opinion, man" - The Dude
"It is what it is til it aint" - Mac Miller