Scrub carrots clean (or peel if you prefer). Cut them into equal length sticks (like you would for crudité) and collect the sticks in a bowl. Bring all other ingredients to a boil in a saucepan and simmer for 1 minute. While still hot, pour over the carrots in the bowl (including all aromatics). Let cool, cover bowl and keep in the fridge. These quick-pickled carrots keep in the fridge for about 2–3 weeks. If you want to keep them longer, proceed using proper canning methods.