Pickled Carrots with Tarragon

By KDHarmon

Ingredients

• 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

Details

Adapted from bonappetit.com

Preparation

Step 1

Pack carrots, shallot, garlic, chiles, tarragon, peppercorns, and coriander seeds in a large heatproof jar.


Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt.


Pour pickling liquid over carrots to cover. Let cool; cover and chill at least 24 hours.


DO AHEAD: Carrots can be pickled 5 days ahead. Keep chilled.

Makes 2 cups.