1. 1. Peel carrots and cut lengthways into quarters.
2. Pack carrots vertically into a large, warm, sterilized jar.
3. Add the lemon peel, garlic, chilies and some of the chilies, crushed.
4. Mix the water, vinegar, molasses, salt, coriander and cumin in a saucepan.
5. Bring the vinegar mix to the boil and boil for three minutes.
6. Pour the mix over the carrots and add the rest of the chilies.
7. Leave to cool and close the lid tightly.
8. Refrigerate for at least one week before opening.
9. Keep for six weeks in the fridge.

To sterilize jars: Soak in warm soapy water, then rinse and place jar in the oven at 100 degrees centigrade for 10 minutes to half an hour. To sterilize the lids, place them in boiling water for ten minutes.