Pickled Carrots With Mint

1. 1

   Bring a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl.

2. 2

   Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 teaspoon salt, and 1 1/2 cups water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.

* Per serving · 4 servings · Values may vary.

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