These spicy, taco stand-style, pickled carrots are so good that you'll want to plan a whole meal around them.
I simmered my peeled carrots in the brine until they were cooked but still really crunchy. They will continue to cook a bit as the brine cools. Once at room temperature, transfer your jars to the refrigerator to chill. I couldn't resist eating a few that night, but I think they were best after a few days. Refreshing, crunchy and spicy these were great just out of the jar. B and I also cut these up into slivers for sandwiches and used them in place of pepperoncinis/pickles. Delicious!