Pickled Baby Carrots with Tarragon

Pickled Baby Carrots with Tarragon

  • Prep: 24 min
  • Cook Time:
  • Total: 24 min
  • Serving: Makes 16 ounces of pickled carrots

These pickled baby carrots with tarragon can be enjoyed as a side to sandwiches, or as a garnish to savory cocktails such as a Bloody Mary.


  • 1 package (16ounces) baby carrots
  • 1/2 cup tarragon vinegar
  • 1 tablespoon fresh tarragon leaves
  • 1 garlic clove, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly grated pepper


  1. Place 2 quarts of water into a pot and bring to a boil. Add the carrots to the pot and cook for 3 minutes.
  2. In the meantime, place the vinegar, tarragon, garlic, olive oil and pepper into a bowl and mix to combine.
  3. Remove the carrots from the pot, drain and then add to the vinegar mixture. Toss to coat.
  4. Cover the bowl and place in the refrigerator for 24 hours, making sure to stir the mixture every few hours.

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