Carrot Pickles with Shallots and Dill

Pickles. pickles, everywhere. I am OBSESSED! These are yummy.

Carrot Pickles with Shallots and Dill
Makes 1 quart.

1 1/2 pounds carrots, peeked and sliced 1/8 inch thick
2 large shallots, thinly sliced
6 sprigs dill (or substitute cilantro for a Southwestern kick)
1 cup white vinegar
4 cloves garlic, peeled
2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon celery seeds
2 teaspoons whole black peppercorns

Combine the carrots, shallots and dill in a quart jar. In a small saucepan, combine vinegar with 1 cup water and the garlic, salt, sugar, celery seeds and peppercorns. Heat until it simmers. Pour the brine over the carrot mixture. Cover loosely and let cool to room temperature. Seal the container and refrigerate for at least one hour before serving.

The pickles will keep in the refrigerator for about 2 weeks.