Recipe information
Yield
makes 2 quarts
Ingredients
Coarse salt
2 pounds carrots, peeled
2 cups white-wine vinegar
1 bunch fresh tarragon
1 tablespoon coriander seeds
10 whole black peppercorns
Preparation
Step 1
Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Quarter the 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.
Step 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 the brine over the carrots; let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (and up to keep 3 weeks).
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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