Tarragon Pickled Carrots

1. 1

   Bring a large saucepan of water to a boil; add salt.

2. 2

   Prepare an ice-water bath; set aside.

3. 3

   Quarter the carrots lengthwise; cook until just tender, about 3 minutes.

4. 4

   Immediately transfer with tongs to the ice-water bath.

5. 5

   Drain well; transfer to a large bowl.

6. 6

   Bring 2 cups water, the vinegar, tarragon, coriander seeds, peppercorns, and 2 tablespoons salt to a boil in a medium saucepan.

7. 7

   Reduce heat; simmer 4 minutes.

8. 8

   Pour the brine over the carrots; let cool completely, about 30 minutes.

9. 9

   Transfer to airtight containers; refrigerate at least 1 week (and up to keep 3 weeks).

* Per serving · 4 servings · Values may vary.

No additional tips available.