Ingredients

• 1 lb. small carrots (such as orange, white, and red)
• 11/2 c. cider vinegar
• ⅓ c. Honey
• 2 tbsp. salt
• 3/4 tbsp. mustard seeds
• 3/4 tbsp. fennel seeds
• 3/4 tbsp. black peppercorns
• 3/4 tbsp. crushed coriander seeds
• 1 dried hot chili pepper

Directions

1. Bring a large pot of water to a boil; blanch carrots for 2 minutes. Drain and shock in a large bowl of cold water. Drain and set aside.

2. In a medium pan, bring 1 cup water, vinegar, honey, and salt to a boil.

3. Meanwhile, pack a sterilized 1-quart mason jar with carrots. Remove pan from heat and add remaining ingredients. Ladle hot brine over carrots until just covered. Seal jar and refrigerate carrots overnight.

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