In this quick pickle recipe, salting the carrots first extracts their natural moisture. Once the salt's rinsed off, the carrots absorb the pickling liquid like a sponge. You may want to double this recipe--they're addictive!
Trim and peel carrots; cut in half lengthwise. Place in a colander and rinse under cold water. Sprinkle with salt and mix to combine. Let stand in the colander for 1 hour.
Rinse the carrots well. Combine vinegar, water, dill, peppercorns and sugar in a 9-by-13-inch glass baking dish or large sealable bag. Add the carrots and cover (or seal). Let pickle in the refrigerator for at least 3 hours and up to 2 weeks.
Make Ahead Tip: Refrigerate for up to 2 weeks.