Pickled tarragon baby carrots
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Baby-Cut Carrots; 1 Pkg |
| ½ | cup | Tarragon Vinegar |
| 1 | tablespoon | Fresh Tarragon Leaves; Chopped OR |
| 1 | teaspoon | Dried Tarragon Leaves; Crushed |
| 1 | tablespoon | Olive Or Vegetable Oil |
| ¼ | teaspoon | Pepper |
Directions
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 ¼ Cup Serving: Calories: 25 Protein: 0 Grams Carbohydrates: 4 Grams Fat: 1 Gram Cholesterol 1 Milligram Sodium 10 Milligrams Potassium 115 milligrams
Posted By Rich Harper