Quick Pickle Carrots.

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Ingredients of Quick Pickle Carrots

1. You need of water.
2. It's of vinager plus 1 tbs vinager.
3. Prepare of garlic.
4. Prepare of Kosher/ Sea salt.
5. It's of chile (pepperoncini).
6. You need of coriander seed.
7. Prepare of sugar.
8. Prepare of carrots.

Quick Pickle Carrots instructions

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

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