![\"pickledcarrots\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2013\/08\/pickledcarrots.jpg\")
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1 pound farmers’ market baby carrots
\n1 cup water, plus more for blanching the carrots
\n1 cup white wine vinegar
\n1 tablespoon kosher salt (iodine-free, if possible)
\n2 tablespoons honey, or to taste
\n1 bay leaf
\n1 teaspoon coriander seeds, toasted
\n1 teaspoon mustard seeds, toasted
\nfresh ginger, peeled and sliced<\/p>\n
Trim and peel the carrots and cut them in half lengthwise. <\/p>\n
Bring a saucepan of water to a boil. Add the carrots and blanch until crisp-tender, about 2 minutes. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots for longer). <\/p>\n
Combine 1 cup of water with the vinegar, salt, honey, bay leaf, coriander, ginger, and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over the carrots. <\/p>\n
Let cool to room temperature and then refrigerate in an airtight container for at least an hour and up to a month. <\/p>\n
Recipe Notes<\/strong> 1 pound farmers’ market baby carrots 1 cup water, plus more for blanching the carrots 1 cup white wine vinegar 1 tablespoon kosher salt (iodine-free, if possible) 2 tablespoons honey, or to taste 1 bay leaf 1 teaspoon coriander seeds, toasted 1 teaspoon mustard seeds, toasted fresh ginger, peeled and sliced Trim and peel the…<\/p>\n
\nSubstituting regular carrots:<\/em> To use regular-size carrots, cut them into sticks about 3 to 4 inches long and 1\/2 inch wide.
\nSubstituting spices:<\/em> Feel free to substitute an equal amount of other toasted spices such as cumin seeds, dill seeds, fennel seeds, anise seeds, or celery seeds. Add heat with a pinch of red pepper flakes. <\/p>\n","protected":false},"excerpt":{"rendered":"