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
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
-
Step1In 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.
-
Step2Cover 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
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