Name: Quick Pickled Carrots
Total time: 3 h 30 min
Ingredients: 3/4 cup seasoned rice vinegar; 1/4 cup water; 1 garlic clove , peeled and halved; 1/8 teaspoon black peppercorns; 1/8 teaspoon yellow mustard seeds; 8 ounces carrots , peeled and cut into 4 by ½-inch sticks; 2 sprigs fresh tarragon

Why This Recipe Works

Since quick pickles are made in small batches and enjoyed in a relatively short time frame, we didn't have to limit our recipe to the more acidic vinegars we used for pickles intended for longer-term storage. We preferred rice vinegar for its mild, earthy flavor and hint of sweetness, a perfect background for the woody and slightly peppery tones of our carrots. Garlic, black peppercorns, and mustard seeds gave our pickles a touch of heat and spice, and fresh tarragon added a subtle layer of anise-toned sweetness. We warmed our glass jar in hot water to ensure that it wouldn't crack when we filled it with hot brine. After just 3 hours in brine, these pickles were bright and tangy.

Before You Begin

If possible, choose carrots that are uniform in width. These pickled carrots cannot be processed for long-term storage.

Instructions

Bring vinegar, water, garlic, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat.

Place one 1-pint jar under hot running water until heated through, about 1 minute; shake dry. Pack carrots and tarragon into hot jar. Using funnel and ladle, pour hot brine over carrots to cover. Let jar cool to room temperature, about 30 minutes.

Cover jar with lid and refrigerate for at least 2½ hours before serving. (Pickled carrots can be refrigerated for up to 6 weeks; tarragon will begin to taste funky after 6 weeks.)