Mint and Cumin Pickled Carrots

Ingredients

• 12 medium carrots cut into 1/2-inch-wide strips
• 2 teaspoons cumin seeds 
• 6  garlic cloves coarsely chopped
• 2.5 tablespoons kosher salt 
• 1.5 tablespoons sugar 
• 8 large spearmint sprigs 
• 0.3 cup water 
• 1.5 cups citrus champagne vinegar plus more if needed

Equipment

• frying pan
• sauce pan
• ladle

Directions

1. In a large saucepan of boiling water, blanch the carrots for 1 minute.
2. Drain and let cool, then pack the carrots into a 1-quart heatproof jar.
3. Add the mint.
4. In a small skillet, toast the cumin seeds over moderate heat, stirring, until fragrant, about 40 seconds.
5. Let cool, then add to the jar. In a saucepan, bring the vinegar, water, garlic, salt and sugar to a boil. Simmer over moderately high heat until the salt and sugar dissolve. Ladle the pickling liquid into the jar; if necessary, add more vinegar to cover the carrots.
6. Let the pickles cool, then cover with a lid and refrigerate until flavorful, about 3 weeks.