Hi Marie, Thanks for your question. Here’s a basic recipe for pickled carrots without sugar. You should usually use refrigerator pickles within 1 month. Naturally fermented pickles (made with just salt and water, then fermented at room temperature for 2-6 weeks) can be stored longer.

1 pound carrots, peeled and cut lengthwise into quarters
1 cup water
1 cup vinegar
1 1/2 tablespoons coarse Kosher or sea salt
1-2 garlic cloves, cut in quarters (optional)
1-2 bay leaves, crumbled (optional)
1 1/2 teaspoons fennel, dill, or mustard seeds (optional)
1/2 teaspoon black peppercorns (optional)

In a large pot (6-8 quarts), blanch carrots in boiling salted water (4 quarts water, 2 tablespoons salt) for one minute. Drain carrots and rinse under cold running water. Drain thoroughly. Place carrots in a sterilized glass canning jar.

In a small saucepan, combine water, vinegar, salt and any optional ingredients. Bring to a boil, reduce the heat, and simmer for two minutes.

Pour hot liquid (and any optional ingredients) over carrots. Cool to room temperature, then cover and refrigerate.

Best after 24 hours. Use within 1 month.