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45 minutes 30 minutes active, plus cooling
Salting the vegetables before pickling them enhanced their crispness and intensified their final flavor. That's because it removes water, allowing them to better absorb the brine. Once cooled, the pickled vegetables can be eaten immediately, but their flavor improves with time. We left the whole spices in the brine to infuse even more during storage; they can be removed before serving, if desired.
large red onion (¾ pound), halved and thinly sliced lengthwise
pound carrots, peeled, halved lengthwise and thinly sliced on a bias
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