Name: Pickled Carrots, Moroccan-Style
Yield: Makes 1 quart
Ingredients: 1 1/4 pounds baby or medium-size red, orange, yellow, and white carrots, peeled, trimmed; Peel from 1 lemon, removed in strips with vegetable peeler; 4 large garlic cloves, peeled, thinly sliced; 4 small dried hot red chiles (such as chiles de árbol, halved); 1 1/2 cups water; 1 cup apple cider vinegar; 1/4 cup sugar; 1 1/2 tablespoons coarse kosher salt; 2 teaspoons coriander seeds, cracked; 2 teaspoons cumin seeds, cracked

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