Pickled Tarragon Baby Carrots Recipe

Step 1

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

Things You'll Need

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

About this Author

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