2 pounds medium carrots, cut diagonally into 1/8-inch slices 3 whole bay leaves 2 teaspoons caraway seeds 2 cups water 1 cup sugar 1 cup cider vinegar 2 tablespoons kosher salt
Place carrots and bay leaves in a large bowl.
In a dry small saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, vinegar and salt. Bring to a boil. Pour over carrots. Refrigerate, covered, overnight to allow flavors to blend.
Transfer mixture to covered jars. Refrigerate up to 1 month.