I was inspired by Marisa's (Food In Jars) pickled carrots and went from there. I used a blend of coriander, pepper flakes, garlic, chinese star anise, and crushed bay leaves for my spice blend for the brine. I'm anxious to dig in...but I have to wait until they are fully pickled!
I'm planning on keeping these in the refrigerator, so I didn't process them to make them shelf-safe. If they turn out well, I'd love to make a larger batch...maybe even use baby carrots? Wouldn't those be cute? I love mini things.