Pickled Carrots Recipe

1. 1

   Toast mustard seeds, coriander seeds, and peppercorns in a medium saucepan over medium heat until fragrant, about 2 minutes.

2. 2

   Add vinegar, water, salt, and sugar and bring to a rapid simmer.

3. 3

   Meanwhile, place carrots and shallot in a 1-quart heatproof container with a tightfitting lid.

4. 4

   Once the vinegar mixture simmers, pour over vegetables, making sure to cover them completely.

5. 5

   Allow mixture to come to room temperature, about 1 hour, then cover.

6. 6

   Store in the refrigerator for at least 12 hours before using.

* Per serving · 4 servings · Values may vary.