Pickled Heirloom Carrots

Bring a large pot of water to a boil; blanch carrots for 2 minutes. Drain and shock in a large bowl of cold water. Drain and set aside. In a medium pan, bring 1 cup water, vinegar, honey, and salt to a boil. Meanwhile, pack a sterilized 1-quart mason jar with carrots. Remove pan from heat and add remaining ingredients. Ladle hot brine over carrots until just covered. Seal jar and refrigerate carrots overnight.