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Pickled Carrots with Tarragon

Chicago chef Edward Kim uses mild rice vinegar and a fair amount of sugar to yield a less acidic brine and a bright-tasting pickle. From: bonappetit.com Makes about 2 cups

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

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.