Pickled Carrots with Tarragon

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

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.