Pickled Carrots With Mint - cooking recipe

Ingredients

1 lb carrot, peeled and cut into thin sticks
1/2 cup apple cider vinegar
1/4 cup sugar
1 teaspoon coriander seed
1 teaspoon mustard seeds
kosher salt
1/4 cup fresh mint leaves, torn

Preparation

Bring a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl.
Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, 1/2 teaspoon salt, and 1 1/2 cups water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.