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We love the look of multicolored carrots, but you can use all orange carrots if that's what you have on hand. For heat seekers, tuck a slice or two of jalapeño or serrano pepper into the jar; the spice is particularly nice with the carrots. You can make the pickles (and keep them refrigerated) up to a couple of weeks ahead; just keep in mind that the longer they marinate in the brine, the tangier they'll taste.
How to Make It
To prepare carrots, combine first 6 ingredients in a 1-pint jar. Cover with lid, and shake well. Let stand at room temperature 20 minutes. Chill until ready to use (up to 2 weeks).
To prepare onions, combine onion slices and remaining ingredients in a 1-pint jar. Cover with lid; shake well. Let stand at room temperature 20 minutes. Chill until ready to use (up to 2 weeks).