Whether adding it to quinoa bowls, placing it in sandwiches, or tucking it into pita pockets, this slaw has become a lunchtime essential. White wine contributes a balancing acidity but in a gentle way that keeps it from veering into the realm of a pickle. Cumin and dill seeds inject a herbaceous complexity, while the peppers and carrots hold a lovely sweetness. This slaw is both earthy and crunchy. Say hello to your new favorite pantry staple. (See photo.)

4 pounds carrots (about 6 cups julienned)

2 orange bell peppers

2 red fresno peppers

1 tablespoon cumin seeds

1 teaspoon dill seeds

3 cups plus 2 tablespoons white wine vinegar, divided

6 garlic cloves

2 tablespoons kosher salt

1 tablespoon sweet paprika

1 tablespoon crushed red pepper flakes

1 teaspoon ground cinnamon

3 cups dry white wine

Makes 6 pints

Assemble the canning stations as described on pages 5–7, steps 2–4. At the food preparation station, wash the carrots and peppers under cold running water. Cut the carrots into 3-inch-long matchsticks (see the Chopping Chart). Cut the bell peppers into equal width, about 3-inch-long pieces. Slice the red fresno peppers into ¹/₄-inch whole slices. Peel and thinly slice the garlic.

In a large, nonreactive saucepan over medium-high heat, toast the cumin and dill seeds until fragrant, and place on a plate. Using the same saucepan, add 2 tablespoons vinegar. On medium-high heat, sauté the carrots, peppers, garlic, and the remaining spices (including toasted cumin and dill) for 10 minutes, until the carrots begin to soften. Add the white wine and the remaining 3 cups vinegar, and bring to a boil over high heat. Once boiling, reduce the heat to the lowest setting.

At the filling station, keep the jars and carrots hot while filling each jar. Using a slotted spoon and funnel, place the pieces into the jar and pack down with a spoon, leaving 1 inch of headspace. Use a heat-resistant pitcher to fill the jars with brine to cover the carrots, leaving ¹/₂ inch of headspace. Remove the air pockets by gently tapping the jars on a kitchen towel. Add brine if necessary, wipe the rim, and secure the lid. Place the jars in the water bath, covered by 1 inch of water. Once the water is boiling, process for 10 minutes (pages 11–14, steps 7–12).