Ingredients:

  • 2 cups (250g) carrots, peeled and julienned
  • 1 cup (150g) red onion, thinly sliced
  • 1 clove (5g) garlic, smashed
  • 1 cup (240ml) white distilled vinegar
  • 1 cup (240ml) water
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (18g) kosher salt
  • 1 tsp (2g) black peppercorns
  • 1 bay leaf
  • 1/2 tsp (1g) coriander seeds

Instructions:

  1. Pack the julienned carrots and sliced red onions tightly into a glass mason jar, tucking the smashed garlic clove into the center.
  2. Combine the vinegar, water, sugar, salt, peppercorns, bay leaf, and coriander seeds in a small saucepan.
  3. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved.
  4. Carefully pour the boiling brine directly over the vegetables, covering them completely, and seal the lid immediately.
  5. Allow the jar to sit on the counter until the glass is cool to the touch, then transfer to the refrigerator to chill for 1 hour 15 minutes before serving.