Categories: Appetizers

Ingredients

• 8 small rainbow carrots
• 1 3/4 cups water
• 1 1/2 cups white wine vinegar
• 2 tbsp sugar
• 2 tsp salt
• 1/4 tsp each crushed red pepper, black peppercorns, fennel, cumin
• 2 garlic cloves, smashed
• 2 sprigs fresh rosemary

Directions

1. Trim all but 1 inch of the greens from carrots and halved lengthwise. Stuff into 1-quart Mason jar. In medium saucepan, bring water, vinegar, sugar, salt, red pepper, peppercorns, fennel, cumin to a boil, stirring until sugar and salt dissolve. Reduce heat to medium; simmer for 2-3 minutes to infuse. Pour brine over carrots. Add garlic and rosemary. Cover and seal; let cool. Refrigerate for at least 1 day.

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