Salt, as needed
1 pound carrots, peeled and julienne-cut into 1-by-1/4-inch sticks to measure 3 cups
1/2 cup distilled or white-wine vinegar
1/2 cup pepper-flavored vodka (available in liquor stores)

In a large pot, bring 3 to 4 quarts salted water to a rapid boil. Drop the carrots into boiling water, cover and boil for exactly 10 seconds. Drain carrots immediately and combine in a deep bowl with the vinegar and vodka; refrigerate carrots for 24 hours before serving. Will keep for at least 2 weeks.

Makes 3 cups.