Pickled carrots

As an homage to David Chang and my recent dinner at Momofuku Ko, I decided to make his pickled carrots (found in his cookbook, Momofuku).

2 lbs baby carrots, peeled and trimmed--and for goodness' sake, NOT those whittled down "baby" carrots sold in bags from the supermarket that are soaked in bleach. I mean tender young regular carrots, small ones
1 cup hot tap water
6 tablespoons sugar
2 teaspoons kosher salt
1/2 cup rice wine vinegar

Combine the liquids and sugar and salt in a bowl, and stir until the sugar dissolves. Put the carrots in a jar and pour the mixture over. Best after 2-3 days in the fridge.