Pickled Carrots with Tarragon

Directions

1. 1.

   Pack carrots, shallot, garlic, chiles, tarragon, peppercorns, and coriander seeds in a large heatproof jar.

2. 2.

   Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt.

3. 3.

   Pour pickling liquid over carrots to cover. Let cool; cover and chill at least 24 hours.

4. 4.

   Do ahead: Carrots can be pickled 5 days ahead. Keep chilled.