Quick Pickled Carrots

Name: Quick Pickled Carrots
Yield: Serves 32, makes 1-pint jar
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

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Vegetables

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A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES32, makes 1-pint jar

TIME1 hour, plus 2½ hours pickling

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

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 i...

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