Pickled Carrots with Tarragon
A vibrant and flavorful pickled carrot recipe featuring young carrots infused with tarragon, Thai chiles, and aromatic spices in a sweet-tangy brine. Perfect as a condiment or side dish.
4 servings
24 hr 15 min
Ingredients
- •1 pound young carrots, any color, trimmed, peeled
- •1 whole shallot, peeled, quartered
- •4 cloves garlic cloves, peeled
- •2 whole red or green Thai chiles
- •2 sprigs sprigs tarragon
- •1 tablespoon black peppercorns
- •1 tablespoon coriander seeds
- •1 cup unseasoned rice vinegar
- •1 cup sugar
- •1 tablespoon kosher salt
Cooking Instructions
- 1.
Pack carrots, shallot, garlic, chiles, tarragon, peppercorns, and coriander seeds in a large heatproof jar.
5 min
- 2.
Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt.
10 min
- 3.
Pour pickling liquid over carrots to cover. Let cool; cover and chill at least 24 hours.
1440 min
- 4.
Do ahead: Carrots can be pickled 5 days ahead. Keep chilled.
