Pickled Tarragon Baby Carrots Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Baby-Cut Carrots, 1 Pkg
1/2 cup: Tarragon Vinegar,
1 tbsp: Fresh Tarragon Leaves, Chopped OR
1 tsp: Dried Tarragon Leaves, Crushed
1 tbsp: Olive Or Vegetable Oil,
1/4 tsp: 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
Posted By Rich Harper
Source from luhu.jp
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
Posted By Rich Harper
Source from luhu.jp