Mustard And Ginger Pickled Carrots

• 10 to 12 medium carrots (about 2 lbs.)
• 2 cups distilled white vinegar
• 3 tablespoons sugar
• 3 tablespoons kosher salt
• 3 quarter-size thin slices fresh ginger
• 4 garlic cloves, thinly sliced lengthwise
• 3 tablespoons yellow mustard seeds
• 1 tablespoon coriander seeds
• 1/4 teaspoon red chile flakes

1. Peel carrots and cut into 1/4-in. matchsticks.
2. Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.
3. Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.
4. Note: Nutritional analysis is per 1/4-cup serving.

carrots, white vinegar, sugar, kosher salt, ginger, garlic, yellow mustard seeds, coriander seeds, red chile flakes

Taken from www.myrecipes.com/recipe/mustard-ginger-pickled-carrots (may not work)