Pickled Tarragon Baby Carrots

  • Prep Time 20 min
  • Total Time 24 hr 20 min
  • Servings 14

Ingredients

Ingredients

1
bag (16 oz) ready-to-eat baby-cut carrots
1/2
cup tarragon vinegar
1
tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
1
tablespoon olive or vegetable oil
1/4
teaspoon coarse ground black pepper

Directions

Directions

  • 1 In 3-quart saucepan, heat 2 quarts water to boiling. Add carrots; cook 3 minutes. Meanwhile, in large bowl, mix remaining ingredients. Drain carrots; immediately stir into mixture in bowl.
  • 2 Cover tightly; refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
25
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
25mg
1%
Potassium
105mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
4%
Sugars
2g
Protein
0g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.