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Ingredients

2 pounds multi-colored carrots 2 teaspoons white sugar 4 teaspoons pickling salt, divided ½ teaspoon whole cloves 1 cup water 1 ½ cups white wine vinegar ½ cup honey

Nutrition Info

46.3 calories carbohydrate: 11.8 g cholesterol: : - fat: 0.1 g fiber: 1.3 g protein: 0.5 g saturatedFat: : - servingSize: - sodium: 499.2 mg sugar: 9.5 g transFat: : - unsaturatedFat: : -

Scrub carrots thoroughly (do not peel), rinse well, and drain. Using a mandoline or food processor, slice into 1/8-inch-thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 teaspoon salt. Let stand 1 hour, then rinse under cold water, drain.
Toast cloves or coriander seeds in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil, add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes.
Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool to room temperature, about 1 hour.
Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.

2 quarts

The more purple carrots in your mixture, the redder your pickles will be.