1 cup white vinegar 1/3 cup sugar 1 1/2 teaspoons kosher salt 1/2 teaspoon cumin seeds 1 bay leaf 6 allspice berries 1 chipotle pepper in adobo sauce, seeded and roughly chopped 2 bunches carrots (about 16), trimmed, peeled and cut into strips one-fourth-inch by 3 inches

Step 1 In a wide, nonreactive saucepan combine the vinegar, sugar, salt, cumin seeds, bay leaf and allspice berries, the pepper and 1 cup water. Bring the mixture to a boil, then reduce the heat and simmer, covered, 5 minutes.

Step 2 Add the carrots and bring the mixture back to a simmer. Cook uncovered about 3 minutes, stirring often. The carrots will still be very crisp. Remove from the heat and cool to room temperature. Transfer to a glass dish and cover. Chill at least a few hours, preferably overnight.

Step 3To serve, drain the carrots and arrange on a platter or in a couple of coffee mugs to be nibbled on.

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