Carrot Pickle

Ingredients:

8 medium carrots, peeled
2 cups apple cider vinegar
2 cups water
1 cup sugar
1/2 cup kosher salt
1 tablespoon fennel seeds
1 tablespoon coriander seeds
2 arbol chilies

Steps:

1)  Slice the carrots as thinly as possible, either into rounds or on the diagonal (bias.)  Put in a harge heatproof bowl.

2)  In a saucepan, combine the vinegar, water, sugar, salt, spices and chilies and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt.  When the sugar and salt have dissolved, pour the pickle over the carrots.

3)  Let the pickles cool at room temperature and then put them into a plastic or glass container, cover, and refrigerate.  The carrot pickle will be ready to eatt the next day and will keep for two months.

*Untested