Pickled Tarragon Baby Carrots

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

15 minutes Prep: 10 minutes Cook: 5 minutes

16 calories per serving view nutrition facts

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 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 12mg	1%
Total Carbohydrate 2.0g	1%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 0.0g	0%