Easy pickled carrots
Makes 4 -500ml jars
3lb of carrots
2 cups white vinegar
2 cups water
1 tbsp sugar
2 tsp salt
2 tsp celery seeds, divided
2 tsp coriander seed, divided
2 tsp mustard seed
Trim and peel the carrots and cut them into sticks that fit into a 500ml mason jar.
Fill a large pot of water over high heat and bring to a boil. Add all the carrot sticks and bring back to a simmer and cook for 1min. and then drain and set aside.
Add the vinegar, water, sugar and salt to a pot and heat over medium. Cook until the sugar is dissolved and then remove from heat.
Divide the celery seed, coriander seed and mustard seed evenly into 4, 500ml mason jars. Fill each jar with carrots and then top each with vinegar solution.
Cool to room temperature then screw on lids and store in the fridge for up to 1month.