To a saucepan, add the vinegar, sugar and salt. Heat until boiling and the sugar is dissolved.
In a sterilised jar (washed in soapy water and baked at 180oC/gas mark 4 for 15 minutes), add your shaved vegetables. In this case, carrots.
Once the mixture has cooled, add to the jar and make sure all the carrots are covered by the vinegar. Pickle for around a week with shaved vegetables. The thicker the cut, the longer it takes to pickle.