Ok, I personally make LOTS of pickles, but this is extraordinary. As always, the brine is perfectly balanced, and I was actually surprised by how the familiar and well-loved flavour common in Mexican cuisine (cilantro) came across somehow despite using coriander! Along with the hint of the rich and round smoky flavour of the anchos, the citrus note lifts the whole experience to perfection when balanced by the earthy sweetness of the humble but adored carrot. I kept this brine to enjoy in vinaigrettes after the carrots were spoken for, and missed the brine as much as the quickly eaten carrots: a winner in my books! 👊
