Refrigerator Rainbow Carrot Pickles Recipe

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.

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.

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.

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