• Prep Time:
  • Cooking Time:
  • Serves: 14 Servings

Pickled Tarragon Baby Carrots

  • Recipe Submitted by on

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


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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