Mustard and Ginger Pickled Carrots

03 December

10-12 carrots
2 cups distilled white vinegar
3 tablespoons sugar
3 tablespoons sea salt
3 quarter-size slices of fresh ginger
4 cloves garlic, thinly sliced lengthwise
3 tablespoons yellow mustard seeds
1 tablespoon coriander seeds
ΒΌ teaspoon red chili flakes

1. Cut carrots into ΒΌ-inch matchsticks.
2. Bring 3 cups water and all ingredients except the carrots to a boil in a large saucepan. Reduce heat to low and simmer for 1 minute. Add carrots and simmer until almost tender, about 2-3 minutes.
3. Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavor develop. Serve cold. Keeps, chilled, up to 1 week.

Makes 6 cups