For the vegetable pickling liquid: This is the basic pickle that I use for vegetables; it can be prepared ahead of time and kept in the refrigerator for up to a month. I like to keep it around for any last-minute pickling needs.
2 cups cider vinegar
1/4 cup sugar
1 tablespoon each mustard seed, black peppercorns, coriander seed, fennel seed and guindilla pepper
2 sprigs fresh thyme
1 sprig fresh dill
2 cloves garlic
2 cups Salt-Baked Carrots
For the pickling liquid, combine all the ingredients with 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes. Makes about 3 cups. Cut the peeled salt-baked carrots into 1 1/2-inch pieces and place in a ceramic bowl. In a large saucepan, bring the pickling liquid to a boil, then pour over the carrots. Cover and set aside in the refrigerator to cool. The carrots can be served right away; however, I like to let them macerate for at least 45 minutes in the refrigerator.