Title: Pickled Tarragon Baby Carrots
Categories: Vegetable Salad Vegetarian
Yield: 14 Servings

16	oz	Baby-Cut Carrots; 1 Pkg
1/2	c	Tarragon Vinegar
1	tb	Fresh Tarragon Leaves; Chopped OR
1	ts	Dried Tarragon Leaves; Crushed
1	tb	Olive Or Vegetable Oil
1/4	ts	Pepper

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

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