Pickled Carrots

Uses from Broad Wing Farm Share: Carrots, Fennel Stems
Shopping List: Apple Cider Vinegar, Local Honey, Kosher Salt, Yellow Mustard Seeds, Black Peppercorns, Allspice Berries, Coriander Seeds, Fennel Seeds, Whole Cloves, Fox Box> 1 lb Baby Carrots,
Special Equipment: Large tempered Glass Jar (can take hot temperatures) with a lid
Ingredients
1 bunch carrots | Remove tops & reserve in a large glass with water in the fridge.  Remove any necessary taproots & put them in your vegetable freezer bag.  1 sm handful fennel stems | Cut to similar lengths as carrots 1 cup | Apple Cider Vinegar1 tbsp | Honey4 ½ tsp | Kosher Salt½ tsp | Mustard Seeds½ tsp | Black peppercorns½ tsp | Allspice Berries½ tsp | Coriander Seeds½ tsp | Fennel Seeds1 | Whole CloveDirections
Cut carrots in half length wise if thicker than ½ inch in diameter.
Place prepared carrots & fennel stems in jar.
In a small non-reactive pot, over high heat, combine vinegar, honey, 1 ¼ cups water, & salt.  Add all other ingredients & bring to a rapid boil, cooking about 5 minutes.
Carefully pour hot brine into jar over carrots & fennel.  Put lid on jar & allow to cool, then put in refrigerator.  Carrots are best after 2-3 days.  If you are a fennel fan, fennel stems can also be eaten.  Will hold in fridge for about 3 months.