Pickled Carrots with Tarragon

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Makes about 2 cups

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

Preparation

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.

 

From Bon Appetit, July 2014