Pickled Carrots With Mint

7 ingredients
2 steps

Ingredients

  • 1 lb carrot, peeled and cut into thin sticks
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon coriander seed
  • 1 teaspoon mustard seeds
  • kosher salt
  • 1/4 cup fresh mint leaves, torn

Directions

  1. 1
    Bring 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.
  2. 2
    Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 teaspoon salt, and 1 1/2 cups 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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