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Pickled Tarragon Baby Carrots recipes
Pickled Tarragon Baby Carrots recipes Category Salad  Stumble It!
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Ratings 0 
Comments 0 
Ingredients And Procedures
Ingredients
16ozcarrots, baby-cut, 1 package
1/2cuptarragon vinegar
1tablespoontarragon, leaves, fresh, chopped, or 1 ts dried tarragon leaves, crushed
1tablespoonoil, olive or vegetable
1/4teaspoonpepper

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 1/4 Cup Serving:
Calories: 25
Protein: 0 Grams
Carbohydrates: 4 Grams
Fat: 1 Gram
Cholesterol 1 Milligram
Sodium 10 Milligrams
Potassium 115 milligrams
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