Tarragon Pickled Carrots

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

1. Bring a large saucepan of water to a boil; add salt.
2. Prepare an ice-water bath; set aside.
3. Quarter the carrots lengthwise; cook until just tender, about 3 minutes.
4. Immediately transfer with tongs to the ice-water bath.
5. Drain well; transfer to a large bowl.
6. Bring 2 cups water, the vinegar, tarragon, coriander seeds, peppercorns, and 2 tablespoons salt to a boil in a medium saucepan.
7. Reduce heat; simmer 4 minutes.
8. Pour the brine over the carrots; let cool completely, about 30 minutes.
9. Transfer to airtight containers; refrigerate at least 1 week (and up to keep 3 weeks).

salt, carrots, whitewine vinegar, tarragon, coriander seeds, black peppercorns

Taken from www.epicurious.com/recipes/food/views/tarragon-pickled-carrots-393380 (may not work)