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.