These had a nice flavor, but I kept thinking they needed a bit of sweet and more oomph. [Of course, next to the Szechuan beans, everything seems a little bland.] Next time I'm going to add 1/2 cup of sugar and double the amount of coriander.
Coriander Pickled Carrots
- Carrots - enough to pack 2 pint jars
- 1 1/2 cups water
- 1 1/2 cups vinegar - my own white wine vinegar!
- 1 T canning salt
- 2 tsp peppercorns
- 2 tsp coriander seeds
- 1 inch of ginger, sliced