½ cup (125 ml) water

½ cup (125 ml) white vinegar

2 tbsp sugar

2 tsp pickling salt

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)

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.

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