Step 1

Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.

Step 2

Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the spices among the jars.

Step 3

Place the vinegar, water, sugar, and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour over the carrots.

Step 4

Set aside to cool to room temperature, then cover the carrots and store in the fridge. They will be ready to eat after 3 days and will keep for up to 2 weeks.