This speedy - but not quick - pickle is a refreshing change in the winter season from pickles put up over the summer.
Wash and cut into 1/2” wide sticks 6 carrots. Peel and mince 2 cloves garlic. Whisk together 1 1/4 cup apple cider vinegar, minced garlic, 1 tsp. salt, 1 tsp. coriander seeds, 3/4 tsp. ground ginger, 1/2 tsp. coarsely ground black pepper, 1/4-1/2 tsp. crushed red pepper flakes (optional). Pour over carrots, cover, and refrigerate overnight or at least 12 hours.