2 large carrots, peeled 3/4 cup apple cider vinegar or white wine vinegar 3/4 cup cold water 2 tbsp honey 2 tsp sea salt flakes or kosher salt 2 bay leaves 1 tsp mustard seeds 1 tsp fennel seeds 4 cardamom pods 1 jar with vinegar-proof lid
1. Peel carrots and cut them into matchsticks. Put them into a nonmetallic bowl or large measuring cup.
2. Combine vinegar, water, honey, salt, bay leaves, mustard, and fennel seeds in a saucepan. Crush or crack the cardamom pods and put them in too.
3. Bring to a boil, then take the pan off the heat and stir to make sure the salt is dissolved.
4. Pour the liquid over the carrots and leave for about 1 hour to reach room temperature, then refrigerate for another hour before eating.
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