Ingredients

• 1 1/2 cups cider vinegar
• 3/4 cup water
• 3 tablespoons granulate sugar
• 1 tablespoon yellow mustard seeds
• 1 tablespoon black peppercorns
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 teaspoon dried thyme
• 1/2 teaspoon brown mustard seeds
• 2 cloves garlic, peeled
• 2 cups carrots, peeled and cut into 1 1/2 inch thick slices a few inches long

Directions

1. Bring a medium pot of water to a boil, add a hearty sprinkle of salt, then add the carrots and blanch for one minute. Drain the carrots and run under cold water to stop the cooking. Set aside.
2. Combine the rest of the ingredients in a medium saucepan and bring to boil. Reduce heat to low and simmer for about 20 minutes.
3. Place the carrots in a clean quart sized jar and pour the vinegar mixture over them. They should be completely submerged. Cover and refrigerate until cold, preferably overnight.

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