Cooking Recipe Pickled Tarragon Baby Carrots
Recipe Ingredients
16 oz
Baby-Cut Carrots; 1 Pkg
1/2 c
Tarragon Vinegar
1 tb
Fresh Tarragon Leaves;
-Chopped OR
1 ts
Dried Tarragon Leaves;
-Crushed
1 tb
Olive Or Vegetable Oil
1/4 ts
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 1/4 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