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Tarragon Pickled Carrots
Recipe Summary
Yield: Makes 2 quarts
Ingredients
Ingredient Checklist
Coarse salt
2 pounds carrots, peeled
2 cups white-wine vinegar
1 bunch fresh tarragon
1 tablespoon coriander seeds
10 whole black peppercorns
Gallery
Tarragon Pickled Carrots
Recipe Summary
Yield: Makes 2 quarts
Gallery
Tarragon Pickled Carrots
Tarragon Pickled Carrots
Tarragon Pickled Carrots
Recipe Summary
Yield: Makes 2 quarts
Recipe Summary
Yield: Makes 2 quarts
Yield: Makes 2 quarts
Makes 2 quarts
Ingredients
Ingredients
- Coarse salt
- 2 pounds carrots, peeled
- 2 cups white-wine vinegar
- 1 bunch fresh tarragon
- 1 tablespoon coriander seeds
- 10 whole black peppercorns
Directions
Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Quarter carrots lengthwise; cook until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well; transfer to a large bowl.
Bring 2 cups water, the vinegar, tarragon, coriander seeds, peppercorns, and 2 tablespoons salt to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over carrots; let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).
Reviews
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Reviews
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Add Rating & Review
All Reviews for Tarragon Pickled Carrots
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Reviews:
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All Reviews for Tarragon Pickled Carrots
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
