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Pickled Tarragon Baby Carrots

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Submitted by takarasun

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

YIELD

14 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

16 462.4
OUNCES ML/G CARROTS
baby-cut, 1 package
½ 118
1 15
TABLESPOON ML TARRAGON LEAVES
leaves, fresh, chopped, or 1 ts dried tarragon leaves, crushed
1 15
TABLESPOON ML VEGETABLE OIL
olive or vegetable
¼ 1.3
TEASPOON ML 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 ¼ Cup Serving: Calories: 25 Protein: 0 Grams Carbohydrates: 4 Grams Fat: 1 Gram Cholesterol 1 Milligram Sodium 10 Milligrams Potassium 115 milligrams

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 16 52% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 0g
Vitamin A 58% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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