Moroccan Pickled Carrots

Use red, orange, yellow or white carrots - purple will turn the pickling brine magenta.

1 1/4 lbs. carrots, peeled and trimmed
Peel from 1 lemon, removed in strips with a vegetable peeler
4 large garlic cloves, peeled and thinly sliced
4 small dried hot red chilies, halved (I used chile de arbol)
1 1/2 cups water
1 cup apple cider vinegar
1/4 cup sugar
1 1/2 tbsp. kosher salt
2 tsp. coriander seeds, cracked
2 tsp. cumin seeds, cracked

Cut carrots into spears no wider than 1/2 inch thick.
Pack carrots vertically into 1 -quart jar, trimming to fit.
Add lemon peel, garlic and chilies
Mix water, vinegar, sugar, salt,coriander and cumin in saucepan.
Bring to boil, stirring until sugar and salt dissolve, boil 3 minutes.
Pour hot brine over carrots, adding all spices to jar.
Cool, then cover jar tightly and chill at least 12 hours.
Keep chilled