Pickled Carrots Recipe

• 1 tablespoon brown mustard seeds
• 2 teaspoons coriander seeds
• 2 teaspoons black peppercorns
• 1 cup cider vinegar
• 1 cup water
• 2 tablespoons kosher salt
• 3 tablespoons granulated sugar
• 4 medium carrots, sliced paper thin
• 1 medium shallot, sliced paper thin

1. Toast mustard seeds, coriander seeds, and peppercorns in a medium saucepan over medium heat until fragrant, about 2 minutes.
2. Add vinegar, water, salt, and sugar and bring to a rapid simmer.
3. Meanwhile, place carrots and shallot in a 1-quart heatproof container with a tightfitting lid.
4. Once the vinegar mixture simmers, pour over vegetables, making sure to cover them completely.
5. Allow mixture to come to room temperature, about 1 hour, then cover.
6. Store in the refrigerator for at least 12 hours before using.

brown mustard seeds, coriander seeds, black peppercorns, cider vinegar, water, kosher salt, granulated sugar, carrots, shallot

Taken from www.chowhound.com/recipes/pickled-carrots-27765 (may not work)