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Quick-Pickled Baby Carrots

Emily Han
  • minutes
  • Serves 8 to 10

INGREDIENTS

1

Bay leaf

1 lb

Farmers' market baby carrots

1

Garlic clove

2 tbsp

Honey

1 tsp

Coriander seeds, toasted

1 tbsp

Kosher salt

1 tsp

Mustard seeds, toasted

1 cup

White wine vinegar

1 cup

Water