Pickled Tarragon Baby Carrots

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Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

Time to Prepare this Recipe 15 minutes Prep: 10 minutes Cook: 5 minutes
Calories Per Serving and Nutrition Information 16 calories per serving view nutrition facts
# of servings this recipe makes 14 servings suggest servings
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Ingredients

16 ounces carrots baby-cut, 1 package
1/2 cup tarragon vinegar
1 tablespoon tarragon leaves, fresh, chopped, or 1 ts dried tarragon leaves, crushed
1 tablespoon vegetable oil olive or vegetable
1/4 teaspoon black 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

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Nutrition Facts

Serving Size 27g
Amount per Serving
Calories 16 52% of calories from fat
% Daily Value*
Total Fat 1.0g1%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 12mg1%
Total Carbohydrate 2.0g1%
 Dietary Fiber 1.0g2%
 Sugars 1.0g
Protein 0.0g0%
Vitamin A 58%  Vitamin C 2%
Calcium 1%  Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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