Quick Pickle Carrots

• 2 cup water
• 1/2 cup vinager plus 1 tbs vinager
• 6 clove garlic
• 1 tsp Kosher/ Sea salt
• 3 each chile (pepperoncini)
• 1 tsp coriander seed
• 1/4 cup sugar
• 1 lb carrots

1. Combine all ingredients but carrots in a stainless steel pot and bring to a boil.
2. Reduce heat to a brisk simmer and add carrots.
3. Cook 3-4 minutes until begin to tenderize, but still firm.
4. Remove carrots from the liquid and spread out to cool on a platter or baking sheet.
5. Allow brine to cool to room temperature.
6. Put carrots in a glass container, pour cooled brine over and remove chile peppers.
7. Marinate several hours refrigerated.
8. May be prepared ahead as carrots last for quite a few days (up to a week) in the fridge.
9. This recipe has continued to evolve as I try various ratios and methods in pickling, but this latest version, based on David Tanis' quick pickle carrot, has been the most successful.

water, vinager, clove garlic, salt, chile, coriander seed, sugar, carrots

Taken from cookpad.com/us/recipes/336586-quick-pickle-carrots (may not work)