Last week I made an extremely addictive snack, as unlikely as it sounds:
1-lb. bag faux baby carrots, halved lengthwise (You know that those bags of finger-sized carrots aren't really baby carrots, don't you? They're just big ol' carrots peeled and machine-turned to look like baby carrots. Regardless, for this recipe, just buy the bag and be done with it.)
1¼ cups water
1 cup cider vinegar (You could certainly use plain old distilled white vinegar instead, but cider vinegar is a little milder.)
¼ cup sugar (I will use slightly less next time, since carrots are pretty sweet on their own.)
2 garlic cloves, lightly smashed
1½ Tbsp dill seed (Important: not dill weed.)
1½ Tbsp salt
Dump carrots in a heatproof bowl. Bring remaining ingredients to a boil in a saucepan, then reduce heat and simmer 2 minutes. Pour brine over carrots and cool, uncovered. Cover and refrigerate carrots for at least 1 day to allow flavors to develop. You can keep the carrots (still in their brine) in an airtight container in the fridge for up to 1 month. But I bet you'll eat them all sooner than that.
I also tried a different brine formula for pickled cukes, but it was way too sweet—I ended up throwing them away. So I will not share that recipe with you until I tweak it a bit. Or I might just try throwing a few cukes in with the carrots next time and see if that works. I'll keep you posted.