Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Small orange carrots | 1.5 lb (680g) | |
| Thai chiles | 3 | |
| Garlic cloves | 2 | |
| Bay leaves | 2 | |
| Whole coriander seeds | 1 tbsp | |
| Pink peppercorns | 1 tbsp | |
| Cane vinegar | 2 cups (480ml) | |
| Sugar | 0.25 cups (50g) | |
| Kosher salt | 1 tsp |
Equipment
- 32 oz (960 ml) glass jar
- Small saucepan
Directions
Cut the carrots lengthwise. In a 32 oz (960 ml) clean glass jar or deli container, add the carrots, chiles, garlic, bay leaves, coriander seeds, and pink peppercorns.
In a small pot, combine the vinegar, sugar, and salt with 1/2 cup (120 ml) of water. Set over medium heat, bring to a simmer, and stir until the sugar has dissolved.
Gently pour the brining liquid into the jar. Let the mixture stand for 1 hour, or until it reaches room temperature. Cover the jar with the lid and refrigerate for up to 2 weeks.