Vietnamese Carrot Pickles

Perfect for bahn mi or any rice noodle bowls!
1 lb. carrots - julienned or cut into thin match-like strips
4 cups water , slightly warm enough to dissolve the salt and sugar
3 tablespoons sugar
2 tablespoons salt
1/2 - 3/4 cup distilled white vinegar or rice vinegar, (start with 1/2 cup and taste the mixture. If you like it more tangy/vinegary, add a bit more vinegar to taste)

In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well. Place carrots in a clean, sterile jar. Fill with vinegar mixture until carrots are completely covered in liquid. Cover jars and set in the refrigerator to pickle for at least overnight, ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge.