In a small pot, bring the water, vinegar, sugar, pickling salt and spices to a boil. Simmer over low heat for 3 minutes.
Place the carrots in a 2-cup (500 ml) glass jar. Carefully pour the hot pickling liquid into the jar. Let cool, cover and refrigerate for 24hours. The carrots will keep in the refrigerator for 1 month.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.