Best 3 Tarragon Pickled Carrots Recipes

Tarragon pickled carrots are a delightful and flavorful side dish that can add a vibrant pop of color and a unique tangy flavor to any meal. Whether you're looking for a quick and easy snack or a flavorful addition to your next gathering, tarragon pickled carrots are the perfect choice. With just a few simple ingredients and a little bit of time, you can create this delicious and versatile dish that is sure to impress your family and friends.

Here are our top 3 tried and tested recipes!

TARRAGON PICKLED CARROTS

Tarragon Pickled Carrots image

Tarragon and coriander infuse carrots with unexpected flavor.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2 quarts

Number Of Ingredients 6

Ingredients

Coarse salt
2 pounds carrots, peeled
2 cups white-wine vinegar
1 bunch fresh tarragon
1 tablespoon coriander seeds
10 whole black peppercorns

Steps:

Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Quarter 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.
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 brine over carrots; let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

PICKLED TARRAGON BABY CARROTS

Pickled Tarragon Baby Carrots image

Looking for the perfect side dish for dinner tonight? By pickling these baby carrots ahead of time you'll have a full-flavored vegetable to serve with the main course of your choice!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 14

Number Of Ingredients 5

Ingredients

1 bag (16 oz) ready-to-eat baby-cut carrots
1/2 cup tarragon vinegar
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
1 tablespoon olive or vegetable oil
1/4 teaspoon coarse ground black pepper

Steps:

In 3-quart saucepan, heat 2 quarts water to boiling. Add carrots; cook 3 minutes. Meanwhile, in large bowl, mix remaining ingredients. Drain carrots; immediately stir into mixture in bowl.
Cover tightly; refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.

Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 2 g, TransFat 0 g

PICKLED CARROTS WITH TARRAGON

Pickled Carrots with Tarragon image

Categories Side Quick & Easy Carrot Healthy Chile Pepper Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 10

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

Steps:

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

Tips:

Choose the right carrots: Look for fresh, firm, and brightly colored carrots for pickling. Avoid carrots that are limp, bruised, or have blemishes.
Peel and slice the carrots evenly: This will help them pickle evenly. If the carrots are too thick, they will take longer to pickle.
Use a clean jar: Make sure the jar you use for pickling is clean and sterilized. This will help prevent the growth of bacteria.
Follow the recipe carefully: Be sure to follow the recipe's instructions carefully, especially regarding the amount of vinegar and sugar used. Too much vinegar can make the carrots too sour, while too little sugar can make them bland.
Let the carrots pickle for at least 24 hours: The longer the carrots pickle, the more flavorful they will be. However, you can start eating them after 24 hours if you're impatient.

Conclusion:

Tarragon pickled carrots are a delicious and easy-to-make snack or side dish. They are perfect for potlucks, picnics, or just to have on hand for a quick and healthy snack. So next time you're looking for a new way to enjoy carrots, give tarragon pickled carrots a try. You won't be disappointed!