Peel the carrots and slice them into 1/3” thick diagonal slices. Place the slices in 3 cup canning jar.
In a small saucepan, combine the water, white vinegar, and sugar. Bring to a low boil.
Pour the hot liquid into the jar containing the sliced carrots, then place the lid on the jar. Allow the jar to cool to room temperature, then refrigerate it overnight.
Serve the drained carrot slices the following day and store them in the refrigerator for up to one week.