PICKLED CARROTS WITH TARRAGON

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Pickled Carrots with Tarragon image

Categories     Side     Quick & Easy     Carrot     Healthy     Chile Pepper     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 10

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

Steps:

  • 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.

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