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Pickled Tarragon Baby Carrots
| Ingredients | |||
| 16 | oz | 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 | oil, olive or vegetable | |
| 1/4 | teaspoon | 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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