Pickled Carrots

Pickling is so easy...and this is the perfect time of year for it!You will need:1 cup Champagne vinegar1 cup apple cider vinegar1 Tablespoon coriander seedsSalt + Pepper2 large carrots, peeled + speared1 jalapeno, slicedMake the brine:Heat the Champagne and apple cider vinegar stove top. Add coriander seeds and salt + pepper. Let come to a boil then remove from heat and allow to cool.Then...Place carrot spears and jalapeno slices in a squeaky clean quart-sized ball jar. Pour brine in the ball jar...make sure the carrots are completely covered with liquid. Store in the fridge for 2-3 weeks.Photography + Recipe + Styling by Cassie Winslow