Pickled Carrots with Tarragon - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
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