Ingredients:
- 1 pound carrots (peeled and cut into 3- to 4-inch spears)
- 2 to 3 small fresh chile peppers (or dried chile peppers)
- 1 clove garlic (peeled)
- 1/4 teaspoon whole coriander seeds
- 1/4 teaspoon whole cumin seeds
- 1 bay leaf
- 3/4 cup white wine (or cider vinegar)
- 1/2 cup water
- 1 teaspoon honey
- 1/2 teaspoon kosher salt (or another non-iodized salt)
