Pickled tarragon baby carrots
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Recipe by: sihane
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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
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
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