This is a recipe I adapted from an old recipe from Gourmet magazine. The original recipe calls for baby carrots, which I abhor, and baby zucchini, which I didn’t have.
1 pound carrots, cut into ½-inch-wide strips
¾ cup white vinegar
1¼ cups water
1/3 cup sugar
Five ¼-inch-thick slices fresh ginger root
2 large garlic cloves, halved
6 fresh tarragon sprigs
1 teaspoon yellow mustard seeds
1 teaspoon salt
¾ teaspoon dried hot pepper flakes
In a hot, sterilized 1-quart Mason-type jar, pack carrots standing on end. In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Refrigerate. Carrots will keep refrigerated 1 month. Makes about 1 quart.
