Pickled Carrots

Ingredients

• 4 carrots ~ 8 oz
• 1 green chili

Brine

• ½ cup white vinegar
• ½ cup water
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon kosher salt Taste salt and adjust if needed
• 1 tablespoon sugar optional

Steps

1. Wash and dry the carrots, peel and discard their ends, then cut into pieces 2 to 3 inches long and ¼ inch thick.
2. Slice the green chilli diagonally into 1-inch pieces.
3. In a small saucepan over medium heat, combine vinegar, water, peppercorns, coriander seeds, sugar and salt. Stir only until the sugar dissolves, then take off the heat.
4. Put carrots and chilli into a glass jar.
5. Pour the vinegar-water mixture over them, cool to room temperature, then refrigerate at least 1 hour before serving. Keep refrigerated for up to 2 weeks.