Pickled Carrot Rounds

1/2 lb. carrots
1 c. white wine vinegar 3 T. sugar
1 clove garlic
1 tsp. fennel seeds
1 tsp. salt

Peel the carrots and slice into 1/4″ rounds. Crush the garlic clove. In a small saucepan, bring 1 c. water, vinegar, sugar, salt, garlic and fennel seeds to a boil. Pour the liquid over the carrot rounds in a heatproof container. Let cool, cover and refrigerate for 24 hours.

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