TARRAGON PICKLED CARROTS
Tarragon and coriander infuse carrots with unexpected flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- 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).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nk GM
[email protected]I'm not a big fan of tarragon, but these carrots were still really good.
Shihab Rohoman
[email protected]These carrots are a great way to use up leftover carrots.
Thomas Petaja
[email protected]I followed the recipe exactly, but my carrots didn't turn out as good as the ones in the picture.
Shahbaz Ahmed cs
[email protected]These carrots are a bit too sweet for my taste.
Shona Mcfee
[email protected]I made these carrots for a party and they were a hit! Everyone loved them.
Mpanduji Charles
[email protected]These carrots are a great way to add some extra flavor to your meals.
Herpy Dooves
[email protected]I've never had pickled carrots before, but these were delicious. I will definitely be making them again.
Shanto gazi
[email protected]These carrots are so easy to make! I had them ready in no time.
Karim dabagh
[email protected]I love the combination of sweet and sour in these carrots. They are the perfect snack or side dish.
pk pakstan
[email protected]These pickled carrots are a delightful and flavorful addition to any meal. They are easy to make and can be stored in the refrigerator for up to two weeks.