Always wanted to pickle your own vegetables? Now’s your chance, with a creative interpretation featuring heirloom carrots and exotic spices.
1. In medium saucepan combine vinegar, agave syrup, molasses, salt, cardamom and peppercorns. Bring to boiling, stirring constantly.
2. Arrange carrots, cilantro and ginger in mason jar.
3. Pour hot brine into jar, completely covering carrots. Close jar. Refrigerate for 2 hours to 1 week.