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Pickled Carrots with Tarragon
about 2 cups
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.
Originally published at Bonappetit.com. Reproduced for personal collection.
