CARROT AND FENNEL PICKLES

Ingredients:
For brine:
2 cups water
1 cup rice-wine vinegar
12 tbsp sugar
1 1/2 tbsp kosher salt
2 tsp coriander seeds
For vegetables:
2 lbs whole baby carrots, scrubbed, peeled, and trimmed
1 bulb fennel, cored and cut into small pieces
Instructions:
Simmer all brine ingredients to dissolve sugar and salt. Allow to cool while you pack carrots and fennel into a 2 quart mason jar and cover with brine, close lid, and refrigerate. They'll be ready in four days. Will keep for up to a month.