No-Cook Pickles: Baby Carrots and Turnips

Ingredients

• 3 tablespoons plus 1 teaspoon salt
• 1 small bunch baby carrots
• 1 small bunch baby turnips
• 2 cups cider vinegar steeped in 3 ounces pickling spice
• 1 teaspoon coriander
• 1 teaspoon mustard seeds

Instructions

1. Put the salt in a large bowl, add 2 cups of water and mix thoroughly. Add the vegetables, cover the bowl and leave overnight. (If the brine does not cover, just make more.)
2. Mix the vinegar with the coriander and mustard seeds and set aside.
3. Rinse the vegetables under cold water, drain and dry well with paper towels. Layer and pack them in a sterlized jar with a non-metallic lid and pour the spiced vinegar over them to cover completely. Top off with more vinegar if necessary, then seal and label. Keep at room temperature for two days, then put in the fridge for at least one week before eating.