Pickled tarragon baby carrots
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Pickled tarragon baby carrots
  Carrots    Vegetables    Vegetarian  
Last updated 6/12/2012 1:17:56 AM. Recipe ID 48533. Report a problem with this recipe.
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      Title: Pickled tarragon baby carrots
 Categories: Vegetables, Salads, 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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Recipe ID 48533 (Apr 03, 2005)

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