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Be sure to buy seasoned rice vinegar for this recipe. We call for a 1-quart glass jar, but a medium bowl will also work as long as the vegetables are fully submerged.
Place carrots and tarragon upright in 1-quart glass jar with tight-fitting lid. Combine vinegar, water, garlic, peppercorns, and mustard seeds in small saucepan and bring to boil. Pour brine into jar, making sure all vegetables are submerged. Let cool completely. Affix jar lid and refrigerate for at least 3 hours before serving. Pickles will keep, refrigerated, for at least 1 week.