Pickled Peppers

• 1 tablespoon whole cumin seeds
• 1 tablespoon whole coriander seeds
• 2 yellow and/or orange bell peppers, seeded, thinly sliced
• 5 fresh chiles, such as jalapenos or serranos, stemmed, seeded, thinly sliced
• 2 medium carrots
• 1 1/2 cups cider vinegar
• 2 tablespoons raw sugar
• 1/2 teaspoon coarse salt
• 3 dried bay leaves

1. In a small skillet, toast cumin and coriander over medium heat, shaking pan, until lightly browned and fragrant, about 3 minutes. Let cool in a bowl.
2. In a medium bowl, combine peppers, chiles, cumin and coriander. Use a vegetable peeler to shave carrots into bowl.
3. In a small pan, bring vinegar and sugar to a boil. Pour over vegetables. Stir in salt and bay leaves. Let cool to room temperature. Serve immediately or refrigerate up to 1 day.

cumin seeds, coriander seeds, orange bell peppers, fresh chiles, carrots, cider vinegar, sugar, coarse salt, bay leaves

Taken from www.myrecipes.com/recipe/pickled-peppers-1 (may not work)