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Pickled Carrots


1½ cups white balsamic vinegar (or substitute white wine vinegar)

1½ cups spring water

2½ tablespoons sugar

2½ tablespoons Morton kosher salt

2 wide strips orange zest

Juice of 1 orange

1 teaspoon coriander seed

2 bay leaves

1 teaspoon mustard seed

Pinch red pepper flakes

1 pound carrots, sliced into ¼-inch rounds

½ cup leeks, white parts only, sliced into coins


  1. In a saucepot over high heat, combine all ingredients except carrots and leeks and cook until sugar has dissolved. Add carrots and leeks and cook for 5 minutes. Store in a jar in refrigerator and use within a month, or process in a water bath (find detailed canning instructions at
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