PIckled Carrots with Coriander and Chiles
Arrange carrot sticks upright like soldiers in a wide-mouth pint canning jar.Advertisement
In a small saucepan, combine the water, vinegar, salt, sugar, coriander seeds and peppercorns; bring to a boil. Pour over carrots. When close to cool, tuck in garlic and jalapeño. Let cool completely, screw on lid and store in the refrigerator overnight or up to 1 month.