Refrigerator Rainbow Carrot Pickles
Pickles made from multicolored carrots are tasty and eye-catching. Your pickles will be more red the more purple carrots you use.

Peel-free carrots should be thoroughly scrubbed, rinsed, and drained.

Slice into 1/8-inch-thick rounds with a mandoline or food processor, discarding the tops.

Place in a colander that is placed over a bowl.

Add 1 teaspoon each of salt and sugar.

After one hour, rinse with cold water and drain.

In a nonreactive 3-quart pot over medium heat, toast coriander or clove seeds until fragrant, about 1 minute.

Pour the water in with care.

Add the vinegar, honey, and final 3 teaspoons of salt.

Bring to a boil; add carrots and cook, stirring, for about 8 minutes, or until the brine returns to a simmer.