Recipe Details

Summary

Name: Pickled Tarragon Baby Carrots

Category: Salad

Ingredients and Directions

16 oz carrots, baby-cut, 1 package

1/2 cup tarragon vinegar

1 tablespoon tarragon, leaves, fresh, chopped, or 1 ts dried tarragon leaves, crushed

1 tablespoon oil, olive or vegetable

1/4 teaspoon pepper

Heat 2 quarts of water to boiling. Add the carrots and cook for 3 minutes. Meanwhile, mix the remaining ingredients in a large bowl. Drain the carrots and immediately stir into the mixture in the bowl. Cover and refrigerate for 24 hours, stirring once. Nutrition Information Per Each 1/4 Cup Serving: Calories: 25 Protein: 0 Grams Carbohydrates: 4 Grams Fat: 1 Gram Cholesterol 1 Milligram Sodium 10 Milligrams Potassium 115 milligrams