Pickled Carrots With Mint

Pickled Carrots With Mint

Ingredients:

1 pound carrots, peeled and cut ointo thin sticks

1/2 cup apple cider vinegar

1/4 cup sugar

1 teaspoon coriander seeds

1 teaspoon mustard seeds

Kosher salt

1/4 cup fresh mint leaves, torn

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Directions:

Brin a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl.

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Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 teaspoon salt, and 1 1/2 cupsa water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.

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To make ahead: The carrots can be made up to 3 days in advance; refrigerate covered.