Pickled Carrots and Fennel with Dill and Coriander

1. 1

   In a small saucepan over high heat, bring 2 cups water to a boil.

2. 2

   Remove from the heat and add the salt, peppercorns, coriander, and garlic.

3. 3

   Let cool and then add the mixture to 2 quarts cold water.

4. 4

   Layer the carrots, fennel, dill, and chiles in a crock or a large glass jar.

5. 5

   Pour the brine over the vegetables, covering them completely.

6. 6

   Put a small plate on top so that it keeps everything submerged.

7. 7

   Store in a cool (65 to 70F is ideal), dark room for about a week, checking every day or so and skimming off any mold or foam that rises to the top.

8. 8

   The pickles are done when they are pleasantly sour and tangy but still firm.

9. 9

   Refrigerate for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

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