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Cut the carrots thinly in rounds. You are looking for them to fill about three-quarters of a 12- to 16-ounce glass Mason jar.
Make the brine. Combine vinegar, salt, and sugar and add to a small saucepan. Bring to a boil over medium-high heat, then lower the temperature to medium-low, stirring until the sugar and salt have dissolved.
Add carrot slices to the jar or another nonreactive container, such as a ceramic baking dish. Cover the carrots with the hot brine, ensuring they are completely covered.
Let cool to room temperature, about 30 minutes, then serve or store in the fridge for later use.