pickled carrots w/mint

• 1 lb carrots, peeled & cut into thin sticks
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 kosher salt
• 1/4 cup fresh mint leaves ,torn into peices

1. in a large sauce pan bring water to a boil, add carrots for 2 mins then drain under cold water
2. in a seperate small sauce pan combine the vinegar & sugar , coriander & mustard seeds,1/2teaspoon salt &1 1/2 cups water to a boil.
3. pour over carrots & let cool & room temp.
4. add mint & refrigerate for at least two.hrs.
5. * I put mine in glass jars & kept for one week.
6. * carrots are good for up to 3 weeks total .

carrots, apple cider vinegar, sugar, coriander seeds, seeds, kosher salt, fresh mint

Taken from cookpad.com/us/recipes/331797-pickled-carrots-wmint (may not work)