1 pound  baby carrots (washed, but not peeled, a little bit of green stalk left on if you like)

1/3 cup honey

1 ½ cups cider vinegar

2 tablespoons salt

¾ tablespoon mustard seeds

¾ tablespoon fennel seeds

¾ tablespoon black peppercorns

¾ tablespoon coriander seeds

1 dried hot chilli pepper

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Method

Bring a large pot of water to a boil; blanch carrots for 2 minutes. Drain and shock in cold water, drain and set aside.

In a medium pan, bring 1 cup water, vinegar, honey and salt to the boil.

Meanwhile, pack a sterilized  (1 quart) jar with carrots. Remove pan from heat and add remaining ingredients. Ladle hot brine over carrots until just covered,

Seal jar and refrigerate.