2 pounds carrots, peeled and cut into 1/4-inch thick slices
2 cups white vinegar
2 cups water
1/2 cup sugar
2 tablespoons kosher salt
4 cloves garlic, peeled and smashed
4 sprigs fresh dill
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
Directions
In a medium saucepan, combine the coriander seeds, mustard seeds, peppercorns, dill, garlic, salt, sugar, water and vinegar. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.
Place the carrots in a large bowl or jar and pour the hot brine over them. Let cool to room temperature before covering and refrigerating for at least 24 hours before serving. The carrots will keep in the refrigerator for up to 2 weeks.
