Combine the water, vinegar, sugar and salt in a 16 ounce mason jar. Seal the jar and shake to combine.
Add the shredded carrots to the jar and allow to marinate 1 hour or overnight.
Notes
Depending on the size of your carrots, you may need 3 or 4 carrots. I generally use 4 average sized carrots for this recipe. This recipe makes 1 large jar of pickled carrots and about 16 ounces. Each serving is about 2 ounces. STORAGE: Store leftovers in the sealed mason jar for up to 2 weeks. These pickles are not meant for canning or shelf storage and much be eaten within the two weeks.