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Pickled Carrots

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2 cups cider vinegar

1 cup cold water

1/4 cup granulated sugar

1 tablespoon mustard seeds

1 tablespoon black peppercorns

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1/2 to 1 tablespoon finely chopped or crumbled guindilla pepper (optional; you can substitute a pinch crushed red pepper flakes)

2 sprigs fresh thyme

1 sprig fresh dill

2 cloves garlic, peeled

2 cups Salt-Baked Carrots

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