Quick Pickled Carrots With Chiles And Cumin

Ingredients

12 ounces peeled baby carrots

1 shallot, sliced

3 dried chiles de arból

1/2 cup apple cider vinegar

2 tablespoons sugar

2 teaspoons cumin seeds

2 teaspoons kosher salt (we use Diamond Crystal)

Preparation

Cook carrots in a pot of boiling salted water until crisp-tender, 2 to 3 minutes; drain and place in a heatproof shallow container.

In a small saucepan, combine shallot, chiles, apple-cider vinegar, 1/4 cup water, sugar, cumin, and salt. Bring to a boil, stirring until sugar and salt have dissolved.

Pour brine over carrots to cover. Let cool completely, then cover and refrigerate at least 4 hours and up to 5 days. Remove from brine to serve.