Pickled Carrots with Tarragon

Pickled Carrots with Tarragon
Pickled Carrots with Tarragon
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Summary

    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

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 363 % Daily Value *
    • Total Fat: 1 g 1.75%
    • Saturated Fat: 0 g 0.48%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 3142 mg 130.91%
    • Calcium: 135 mg 13.52%
    • Potassium: 875 mg 24.99%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 99 g %
    • Dietary Fiber: 8 g 32.5%
    • Sugar: 83 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 758.28%
    • Vitamin C 27.01%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs5
    • Exchange - Starch0
    • Exchange - Vegetables5
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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