Pickled Tarragon Baby Carrots

Looking for the perfect side dish for dinner tonight? By pickling these baby carrots ahead of time you'll have a full-flavored vegetable to serve with the main course of your choice!

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

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

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
25
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
25mg
25%;
Total Carbohydrate
3g
3%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.