7 medium carrots, sliced 1/4 inch thick (or sliced into sticks)
4 sprigs dill
3/4 cup white wine vinegar
1/3 cup sugar
2-1/2 teaspoons Kosher salt
1 teaspoon dill seeds
1/2 teaspoon caraway seeds
1/4 teaspoon coarsely ground pepper
Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2-1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.