These make a great snack, garnish for tacos, layered in sandwiches, or tossed in salads. Makes 1 quart jar.

Ingredients:
1¼ cups apple cider vinegar (best to use is organic unfiltered)
2¼ teaspoons coarse salt
2¼ teaspoons brown sugar
2 cloves garlic
1 fresh hot pepper, to your taste (jalapeno, habanero – which is fire-cracker HOT!, Serrano, etc.)
1 cinnamon stick
1 fresh bay leaf (or dried)
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon fennel seed
1 tablespoon black peppercorns
1 pound carrots, cut into rounds

Directions:

  1. Bring vinegar, ¾ cup water, salt, and brown sugar to a boil in a medium stainless steel saucepan. Stir, dissolving the salt and sugar.
  2. Heat a 1-quart jar: Fill it with hot water and let it sit a couple of minutes before pouring it out on one of your plants (heating the jar will prevent it shattering when you pour in the boiling brine). Add garlic, hot pepper and spices to the jar.
  3. Pack the jar tightly with carrots. Pour in the hot brine. Cover and let cool overnight before eating. Store in the refrigerator for up to three weeks.