½ pound carrots
1 – 2 tablespoons chopped cilantro/coriander
1/3 cup dressing (recipe follows)
½ cup distilled vinegar
½ cup granulated sugar
½ teaspoon salt
Add all ingredients to a saucepot and place on medium heat. Stir with a wooden spoon to dissolve the sugar and salt.
Bring the mixture to a boil and then remove from heat and let cool completely.
Peel carrots and cut into fine long strips (julienned)
Add carrots to a bowl along with cilantro.
Pour 1/3 cup of dressing over the carrots and toss to coat and mix.
Set aside and toss a few more times until ready to serve.
You’ll have more dressing than you need, store the remainder in an airtight container in the fridge for another use
Pickle can be made days ahead, stored in an airtight container, refrigerated
The dressing can be used as well for carrots and cucumbers