Garlic and Coriander Quick-Pickled Baby Carrots

Great addition to your next crudites platter:
(serves 8-10)

1 lb. farmers' market baby carrots
1 cup water
1 cup white wine vinegar
1 T. coarse* sea* salt
2 T. honey, or to taste
1 bay leaf
1 garlic clove, smashed
1 t. coriander seeds, toasted
1 t. mustard seeds

Trim and peel the carrots, and cut them in half lengthwise. Bring a saucepan of water to a boil. Add the carrots and blanch until crisp-tender, about 2 mins. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots longer). Combine 1 cup of water with the vinegar, salt, honey, bay leaf, garlic, coriander, and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over carrots. Let cool to room temp. and then refrigerate in an airtight container for at least an hour and up to a month. Options: substitute an equal amt. of other toasted spice seeds such as cumin, dill, fennel, anise, or celery. Add heat with a pinch of red pepper flakes, or a few bruised ginger slices.

Break out of the prison of want, and discover the freedom of being satisfied with what you have.

Have FUN today!!!!!!!!

Love,

MM