This is a quick pickle, the kind that can be served soon after it's made and chilled. I don't wait that long--I usually serve it while it's hot, as a side dish with fish and boiled new potatoes with butter and parsley. —betteirene
clove garlic, peeled
dried red pepper flakes (or to taste)
carrots, peeled and cut into 2" sticks about the width of a pencil
Combine all ingredients except the carrots in a non-reactive skillet (not aluminum or cast iron). Bring to a boil, then turn down the heat to low and simmer for three minutes.
Add the carrots and turn the heat to high. Boil vigorously for 3-5 minutes or until carrot sticks are barely tender. Serve the carrots while hot, or place them in a quart jar, cover with the pickling liquid and refrigerate. Eat within 5 days.