1 ¼ pounds (567 g) carrots, either orange or rainbow (red, orange, yellow)
2 T. coarse sea salt
1 C. (237 g) white wine vinegar
3/4 C. (150 g) sugar
½ C. (118 g) dry white wine, such as Orvieto, Pecorino, or Soave
Pinch of finely grated lemon zest, plus the juice of 1/2 lemon
18 whole peppercorns

3 sterilized 1/2-pint jars and their lids
Basic water-bath canning equipment

Cut the carrots crosswise into 2-inch pieces. Cut each piece lengthwise into slices about Vs inch thick, then cut each slice into matchstick (julienne) strips about Vs inch thick. Place the carrot strips in a bowl as you work. Sprinkle the salt over the carrots and toss well. Transfer the carrots to a colander and set the colander over the bowl. Set a plate over the carrots and weight it down with a heavy object (a container of grains, a jug of maple syrup, whatever you have on hand). Let the carrots marinate for 2 hours to release some of their juice. Rinse and drain the carrots, spread them out on a clean kitchen towel, and pat dry. Combine the vinegar, sugar, wine, and lemon zest and juice in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the carrots, stir once, and return to a boil. Boil for 2 minutes, then remove from the heat. Place 6 peppercorns in the bottom of each jar, and then pack the carrots into the jars. Ladle the hot brine over the carrots, leaving 1/2 inch headspace. Use a bubble remover or a clean chopstick to get rid of any bubbles. Screw the lids on tightly and process for 10 minutes in a boiling-water bath. Store the sealed jars in a cool, dark place. The carrots will keep for up to 1 year, though they may eventually lose their crisp texture. Store any jars that fail to seal properly in the refrigerator and enjoy those first.