Pack cucumber, onion, jalapeños, dill sprigs, coriander seeds, mustard seeds, and celery salt into jar.
Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt.Carefully pour into jar, filling all the way to the top. Seal jar and chill at least 12 hours and up to 1 week.
Recipe from Bon Appetit.
Spiralized Rainbow Carrots
Whisk lemon juice, oil, chives, salt and pepper in a large bowl. Cut carrots into long thin strands, then slice the long strands into shorter strands to make them easier to serve. Add the carrot strands to the large bowl with the dressing and toss to coat. Serve immediately or cover and refrigerate for up to 4 hours. Add mint or other herb before serving.
Recipe from Eating Well.
Roasted Carrot Puree
1. Heat the oven to 450°. In a roasting pan, combine the carrots with the oil, cumin, 1/4 teaspoon salt, and the pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes.
2. In a food processor, puree the carrots with the butter, milk, lemon juice, and 1/8 teaspoon salt. If necessary, reheat the puree in a small saucepan over low heat, stirring.
Recipe from Food & Wine.