Pickled Tarragon Baby Carrots
Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.
Yield
14 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
carrots
baby-cut, 1 package |
|
| ½ | cup |
tarragon vinegar
|
|
| 1 | tablespoon |
tarragon leaves
leaves, fresh, chopped, or 1 ts dried tarragon leaves, crushed |
|
| 1 | tablespoon |
vegetable oil
olive or vegetable |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
carrots
baby-cut, 1 package |
|
| 118 | ml |
tarragon vinegar
|
|
| 15 | ml |
tarragon leaves
leaves, fresh, chopped, or 1 ts dried tarragon leaves, crushed |
|
| 15 | ml |
vegetable oil
olive or vegetable |
|
| 1.3 | 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
