Pickled Carrots, Moroccan-Style

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Bon Appetit


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1 1/4 pounds baby or medium-size red, orange, yellow, and white carrots, peeled, trimmed

Peel from 1 lemon, removed in strips with vegetable peeler

4 large garlic cloves, peeled, thinly sliced

4 small dried hot red chiles (such as chiles de árbol, halved)

1 1/2 cups water

1 cup apple cider vinegar

1/4 cup sugar

1 1/2 tablespoons coarse kosher salt

2 teaspoons coriander seeds, cracked

2 teaspoons cumin seeds, cracked

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