Slice the carrots in half lengthways, then in half on the diagonal.
Mix 250ml water, the vinegar, sugar, bay leaves, coriander seeds, peppercorns and cumin seeds in a saucepan.
Bring to a boil, then reduce the heat and simmer until all of the sugar has dissolved.
Add the carrots to the pan and cook for 5 mins, or until just fork tender, then remove the pan from the heat and leave to cool completely.
Cover and chill overnight.
It’s important to let the carrots chill for this length of time to ensure they are tenderised in the pickling liquid.
Enjoy with cheese and crispbreads.