This pickling recipe uses a higher temperature to soften up the vegetables. It works great with carrots, green beans, and other tougher vegetables. The timing varies based on the vegetable, but following the general guidelines in the Cooking by Tenderness chapter will help give you an idea, though I usually go a little shorter so the vegetables have more crunch to them. You can also mix up the spices and herbs to create your own flavor profiles.
Combine all the ingredients in a bowl and whisk until the sugar and salt dissolve.
Preheat the water bath to 183°F (83.9°C).
Place the carrots sticks and rosemary in a pint Mason jar, leaving some room at the top. Add the peppercorns, cumin seeds and red pepper flakes. Fill the jar with enough brine to cover the vegetables while still leaving some space at the top. Place the lid on the jar and finger tighten it. Place the jar in the water bath and cook for 30 to 45 minutes.
Once the pickles are cooked, remove the Mason jar from the water bath and let cool on the counter, or in a room-temperature water bath. Place in the refrigerator and use as desired.