Quick Pickled Carrots

• 2 lb carrots, peeled and sliced
• 1/2 Jalapeño pepper
• 4 oz apple cider vinegar
• 2 oz lemon juice
• 10 whole allspice
• 1/2 tsp cumin seed
• 1 tsp black peppercorns
• 1/2 tsp sugar
• 1/2 tsp salt

• Peel the carrots and cut them into sticks.

• Cut the Jalapeño in half, remove the seeds and the pith and cut the pepper into thin strips.

•mix the apple cider vinegar with the lemon juice, cumin seed, peppercorns, sugar, salt, and allspice.

• Pack jars with carrots and pour brine over to cover completely- carrots should be placed in the fridge for at least six hours before serving. The carrots are even better once they’ve sat in the brine overnight.