Lunch: Quick Pickled Carrots

Ingredients

3 pounds Fresh Carrots, Peeled And Sliced 1/4-inch Thick
1/4 Large White Onion, Thinly Sliced
2 cups Water
2 cups Cider Vinegar
3 cups Sugar
1 teaspoon Whole Yellow Mustard Seeds
1 teaspoon Celery Seeds
1 teaspoon Whole Coriander Seeds
1 teaspoon Turmeric
1/2 teaspoon Minced Fresh Ginger
1/2 teaspoon Kosher Salt

Instructions

Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about 5 minutes, until just softened. It’s better to have the carrots be a little too crisp than too soft and mushy. Drain carrots and transfer to a large non-reactive bowl. Add onion and set aside.
Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low and simmer for 5 minutes, stirring a couple times to completely dissolve the sugar. Slowly pour the hot liquid over the carrot and onion mixture. Let cool completely to room temperature. Then divide between 4 to 5 pint jars, adding carrots and liquid to within half an inch of each jar top. Seal jars tightly with lids and refrigerate.
This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to 1 month.

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