pickled carrots w/mint

1. 1

   in a large sauce pan bring water to a boil, add carrots for 2 mins then drain under cold water

2. 2

   in a seperate small sauce pan combine the vinegar & sugar , coriander & mustard seeds,1/2teaspoon salt &1 1/2 cups water to a boil.

3. 3

   pour over carrots & let cool & room temp.

4. 4

   add mint & refrigerate for at least two.hrs.

5. 5

   * I put mine in glass jars & kept for one week.

6. 6

   * carrots are good for up to 3 weeks total .

* Per serving · 4 servings · Values may vary.

No additional tips available.