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

1. Pack carrots, shallot, garlic, chiles, tarragon, peppercorns, and coriander seeds in a large heatproof jar.
2. Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt.
3. Pour pickling liquid over carrots to cover. Let cool; cover and chill at least 24 hours.
4. Do ahead: Carrots can be pickled 5 days ahead. Keep chilled.