5 pounds baby carrots
5 cups water
5 cups white vinegar
heaping 1/2 cup Kosher or pickling salt
5 bay leaves
5 cloves garlic
5 tsp. each black peppercorns and coriander seeds
Sterilize 5 jars and 5 lids either in a dishwasher with a sterilization setting or simply by submerging them in boiling water for a couple of minutes. Keep in mind that you will need to have a large pot of boiling water ready to seal the jars once they are filled with carrots and pickling liquid.
Meanwhile, bring the vinegar, water and salt to a boil. Turn it down to a simmer and set it aside until you are ready to fill the jars. Then take each sterilized jar and pack it with 1 bay leaf, 1 clove of garlic, 1 tsp. black peppercorns, 1 tsp. coriander seeds and 1 pound of baby carrots. Squish the carrots in there so that they are nice and tight. Pour about 2 cups of pickling liquid into each jar. The carrots should be fully submerged. Put on your sterilized lids and tighten them until you feel resistance. No need to keep cranking them past this point, you want a little bit of room for the air to escape in order to allow the jars to seal. Once the lids are on, boil the jars for 15 minutes. With 5 jars I had to do this in 2 batches. Remove the jars from the boiling water however is most comfortable for you (AKA in whatever way you can without burning yourself – I tend to use a combo of tongs and a dish towel). I think you can actually go out and buy jar-lifter thingies but who really needs those right? We all know how to be resourceful in the kitchen!
Allow the jars to cool to room temperature before you pack them away in your basement and say bye bye for a while. If you notice that they haven’t sealed within the first few minutes, flip them upside down and forget about them for awhile. I find that usually does the trick! For maximum pickle-y-ness, wait at least a couple of weeks until you crack open a jar and taste your efforts.