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Pickled Tarragon Baby Carrots

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Betty Crocker Kitchens
Updated Mar 17, 2014
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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!

Pickled Tarragon Baby Carrots

  • Prep Time 20 min
  • Total 24 hr 20 min
  • Servings 14
  • Ingredients 5
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Cover tightly; refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.

Nutrition

25 Calories
1g Total Fat
0g Protein
3g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
25
Calories from Fat
10
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.
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