Refrigerator Rainbow Carrot Pickles

Ingredients

• pound smulti-colored carrots
• teaspoon swhite sugar
• teaspoon spickling salt, divided
• 1/2 teaspoon whole clove s
• cup water
• 1/2 cup swhite wine vinegar
• 1/2 cup honey

Instructions

1. 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.
2. 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.
3. 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.
4. Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.

Tips

You can substitute 1 teaspoon coriander seeds for 1/2 teaspoon cloves.