Dill Pickled Baby Carrots

INGREDIENTS

1 pound mixed color baby carrots, peeled and stems trimmed to about 1-inch

1 1/2 teaspoons coriander seeds

1 1/2 teaspoons mustard seeds

1/2 teaspoon dill seeds

1 cup cider vinegar

2 tablespoons sugar

1 bay leaf

3 garlic cloves, sliced

1 tablespoon kosher salt

1/8 teaspoon crushed red pepper flakes

DIRECTIONS

1. Bring an Anolon® Authority 4-Quart Covered Saucepot of salted water to a boil. Add the carrots and cook until the colors brighten, 1 minute; drain and transfer to a bowl. 

2. Combine the coriander seeds, mustard seeds and dill seeds in an Anolon® Authority 8.5-Inch French Skillet over medium heat. Cook, shaking skillet, until the spices are fragrant and lightly toasted, about 3-4 minutes; transfer to a small Anolon® Authority 3 Qt. Covered Saucepan. To the saucepan add the vinegar, sugar, bay leaf, garlic, salt, pepper flakes and 1 cup water. Bring the mixture to a boil over high heat, stirring until the sugar dissolves. Pour the mixture over the carrots and let cool to room temperature. Cover with plastic wrap and chill at least 2 hours. Store in an airtight container for up to 1 month.