Yield: 6 jars
- 1 pound carrots, cut into 3-1/2- by 1/2-inch batons
- 6 garlic cloves, gently crushed
- dill fronds
- 1-1/2 tablespoons whole coriander seeds
- 1-1/4 cups water
- 1 cup cider vinegar
- 1/4 cup sugar
- 1-1/2 tablespoons salt
InstructionsPlace 1 garlic clove, dill frond into six sterile glass jar--divide coriander seeds into the jars. Arrange/pack carrots into jars.
Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Process jars for 20 minutes. Allow 2 weeks for full flavor.