Mint And Cumin Pickled Carrots

• 12 medium carrots, cut into 1/2-inch-wide strips
• 8 large spearmint sprigs
• 2 teaspoons cumin seeds
• 1 1/2 cups white wine vinegar, plus more if needed
• 1/4 cup water
• 6 garlic cloves, coarsely chopped
• 2 1/2 tablespoons kosher salt
• 1 1/2 tablespoons sugar

1. In a large saucepan of boiling water, blanch the carrots for 1 minute. Drain and let cool, then pack the carrots into a 1-quart heatproof jar. Add the mint.
2. In a small skillet, toast the cumin seeds over moderate heat, stirring, until fragrant, about 40 seconds. Let cool, then add to the jar. In a saucepan, bring the vinegar, water, garlic, salt and sugar to a boil. Simmer over moderately high heat until the salt and sugar dissolve. Ladle the pickling liquid into the jar; if necessary, add more vinegar to cover the carrots. Let the pickles cool, then cover with a lid and refrigerate until flavorful, about 3 weeks.

carrots, spearmint sprigs, cumin seeds, white wine vinegar, water, garlic, kosher salt, sugar

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