Pickled Carrots with Tarragon Recipe

Pickled Carrots with Tarragon Recipe

  • 1 pound young carrots, any color, trimmed, peeled
  • 1 shallot, peeled, quartered
  • 4 garlic cloves, peeled
  • 2 red or green Thai chiles
  • 2 sprigs tarragon
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 cup unseasoned rice vinegar
  • 1 cup sugar
  • 1 tablespoon kosher salt
  1. Pack carrots, shallot, garlic, chiles, tarragon, peppercorns, and coriander seeds in a large heatproof jar.
  2. Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt.
  3. Pour pickling liquid over carrots to cover. Let cool; cover and chill at least 24 hours.
  4. Do ahead: Carrots can be pickled 5 days ahead. Keep chilled.
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