Name: Pickled Carrots with Tarragon
Yield: Makes about 2 cups
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

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Gentl & Hyers

Chicago chef at Mott Street Edward Kim uses mild rice vinegar and a fair amount of sugar to yield a less acidic brine and a bright-tasting pickle.

Recipe notes