Pickled Carrots with Tarragon

Name: Pickled Carrots with Tarragon
Total time: 24 h 15 min
Yield: 4 servings
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

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

Published October 4, 2025

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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.