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Tarragon Pickled Carrots

Tarragon and coriander infuse carrots with unexpected flavor.

  • Yield: Makes 2 quarts

Source: Martha Stewart Living, August 2004

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

  1. 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.

  2. 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).

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