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In a small saucepan, heat all of the ingredients except for the carrots. When the mixture reaches a boil, remove the pan from the heat.
Stuff your carrots into a heat-proof jar or other storage container, and pour on the vinegar mixture.
You can eat your quick pickled carrots as soon as they cool, though they taste best if they can marinate for an hour or -- even better -- overnight. They will keep for around three weeks in the refrigerator.