Pickled Carrots with TarragonGentl & Hyers
Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.
Recipe information
Yield
Makes about 2 cups
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
Preparation
Step 1
Pack carrots, shallot, garlic, chiles, tarragon, peppercorns, and coriander seeds in a large heatproof jar.
Step 2
Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt.
Step 3
Pour pickling liquid over carrots to cover. Let cool; cover and chill at least 24 hours.
Step 4
Do ahead: Carrots can be pickled 5 days ahead. Keep chilled.
Recipe notes
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