2 cups water
2 cups white wine vinegar
1 ¼ cups white sugar
2 tbsp. Kosher salt
4 tbsp. pickling spices (1 tbsp. coriander seeds, 1 ½ tbsp. mustard seeds, 1 tbsp. whole black peppercorns, 8 whole cloves)
1 bay leaf
1 tbsp. crushed red pepper
5 or 6 large carrots, sliced about 1/4” thick and cut on an angle
Place carrots in a large glass or stainless bowl.
In a large stainless saucepan, bring water, vinegar, spices, sugar, salt and bay leaf to a boil. Simmer until sugar is dissolved. Add red pepper and allow to steep for about 10 minutes. Pour over carrots and allow to cool to room temperature.
Note: carrots may float to the top and can be weighted down with a plate.