Ingredients
2 pounds yellow carrots, peeled and tops trimmed to 1 inch (cut in half lengthwise if large)
4 cups white vinegar
12 garlic cloves, peeled
2/3 cup salt
1/4 cup sugar
8 green cardamom pods
6 bay leaves
2 chiles de arbol
1 tablespoon coriander seeds
5 thyme sprigs
Preparation
Cook carrots in a large pot of boiling water until fork-tender, about 10 minutes. Drain, and transfer to a large bowl. Bring vinegar, garlic, salt, sugar, cardamom pods, bay leaves, chiles, coriander seeds, thyme, and 8 cups water to a boil. Reduce heat, and simmer until sugar and salt are dissolved. Pour over carrots. Cover, and refrigerate for 3 days.
