• 2 cups cider vinegar
• 1/4 cup sugar
• 1 tablespoon each mustard seed, black peppercorns, coriander seed, fennel seed and guindilla pepper
• 2 sprigs fresh thyme
• 1 sprig fresh dill
• 2 cloves garlic
• 2 cups Salt-Baked Carrots

For the pickling liquid, combine all the ingredients with 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes. Makes about 3 cups. Cut the peeled salt-baked carrots into 1 1/2-inch pieces and place in a ceramic bowl. In a large saucepan, bring the pickling liquid to a boil, then pour over the carrots. Cover and set aside in the refrigerator to cool.


The carrots can be served right away; however, I like to let them macerate for at least 45 minutes in the refrigerator.

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