If not already done, peel and cut 1 pound carrots into sticks. Pack the carrots tightly into a clean, sealable glass jar, leaving about 1/2 inch of space from the top.

In a small saucepan combine 1 cup white vinegar, 1 cup water, 1/4 cup sugar, 1 tablespoon sea salt, 1 clove garlic (minced, optional), 4 whole allspice berries, and 1/4 teaspoon black peppercorns.

Bring the mixture to a boil over medium-high heat, stirring so the sugar and salt dissolve. Once boiling, reduce heat and simmer for 2 minutes.

Pour the hot brine over the packed carrots so they are fully submerged, keeping about 1/2 inch of headspace at the top of the jar. Use a clean utensil or chopstick to release any trapped air bubbles and press the carrots down if needed.

Let the jar cool to room temperature, then seal and refrigerate.

Refrigerate at least 24 hours before eating. The pickled carrots will keep in the refrigerator for up to one month.