2 tsp mix whole spices (such as mustard seeds, cumin seeds, coriander seeds, pink or black peppercorns)
12 Nantes carrots, peeled and halved (if large)
Preparation
In a small pot, bring the water, vinegar, sugar, pickling salt and spices to a boil. Simmer over low heat for 3 minutes.
Place the carrots in a 2-cup (500 ml) glass jar. Carefully pour the hot pickling liquid into the jar. Let cool, cover and refrigerate for 24hours. The carrots will keep in the refrigerator for 1 month.
Description
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