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Pickled Carrots with Tarragon

['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.

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