Pickled Carrots with Tarragon Recipe | Epicurious
Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.
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
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