Quick Pickled Carrots

Carrots

1 cup Rice Vinegar

1/2 tsp salt or a little more

1 cup water

Coriander Seeds

Fresh Ginger

Fresh Dill

Onions

1/2 an Espelette Pepper or fresh pepper of choice

Slice your carrots and the amount of onions, dill, and ginger that you like and pack them in a clean wide mouth, 16 oz. mason jar.

Heat up the vinegar, water, salt, coriander seeds, and sliced pepper. Once heated pour it inside the jar and close the lid.

Quick pickles last at least 2-3 weeks in the fridge, but you’ll likely eat these quicker! These were a little bit spicy, but not too much, they really had a nice flavor.