Side Pannel
Pickled Tarragon Baby Carrots
Pickled Tarragon Baby Carrots
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Salads, Vegetarian
Ingredients List
- 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
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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