1 PICKLED CARROTS

Any size carrot will do here, but baby ones with their greens still attached fit perfectly in 2-cup (500-mL) pickling jars. If using these, leave ¼ inch (5 mm) or so of the greens attached and clean them well.

1½ lbs (680 g) small carrots with greens, peeled

6 cloves garlic

3 cups (750 mL) Basic Brine

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1½ tsp (7 mL) each coriander seed and black peppercorns, divided

3 cloves, divided

¾ tsp (4 mL) ground turmeric, divided

Boil carrots and garlic in brine for 4 minutes, Divide spices between three 2-cup (500-mL) jars. Pack jars with an equal amount of carrot and garlic; pour brine over and refrigerate for 1 day before using (pickles will keep for 2 weeks in fridge).

Makes three 2-cup (500-mL) jars