Wash and peel carrots, then slice them lengthwise into thin strips using a vegetable peeler.
Bring a pot of water to a boil. Stir in salt and add carrots. Cook for 3 minutes over medium heat until carrots are slightly soft but still have a bite. Drain over a colander and let them cool for 5-10 minutes.
Meanwhile, mix all ingredients for the marinade in a large bowl.
Add slightly warm carrots to the bowl with the marinade and toss gently.
Refrigerate for at least one hour up to overnight. The longer it’s marinated, the more flavorful it will be. → I recommend refrigerating the carrots in an airtight container. Turn the container from time to time on the head to make sure the marinade is evenly distributed.
Serving suggestion: With homemade bagels, dairy-free cream cheese, horseradish, capers, shallots, and fresh dill!
Notes
Keeps fresh for up to one week. Store it in an airtight container in the refrigerator.
Liquid Smoke is essential for a smoky taste and can’t be replaced!