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Spicy Pickled Carrots with Garlic and Thyme


2 cups apple cider vinegar (plus more if you need it to top off jars)
2 cups water
1/4 cup sugar
6 sprigs fresh thyme [I love my balcony container garden]
5 large cloves garlic, thinly sliced
1 1/2 teaspoons [which is also 1/2 tablespoon if you have one of those] black peppercorns, cracked
1 1/2 teaspoons red pepper flakes
Heaping 1 1/2 teaspoons salt
Heaping 1 1/2 teaspoons brown mustard seeds
1 1/2 pounds small (finger-sized) carrots, or standard carrots cut down into sticks about 1/2 in wide and 2 in long [please don't use the bagged baby carrots b/c those just taste like plastic]



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