Quick Pickle Carrots

Directions

1. 1
   Combine all ingredients but carrots in a stainless steel pot and bring to a boil.
2. 2
   Reduce heat to a brisk simmer and add carrots.
3. 3
   Cook 3-4 minutes until begin to tenderize, but still firm.
4. 4
   Remove carrots from the liquid and spread out to cool on a platter or baking sheet.
5. 5
   Allow brine to cool to room temperature.
6. 6
   Put carrots in a glass container, pour cooled brine over and remove chile peppers.
7. 7
   Marinate several hours refrigerated.
8. 8
   May be prepared ahead as carrots last for quite a few days (up to a week) in the fridge.
9. 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.