PICKLED TARRAGON BABY CARROTS

Pickled Tarragon Baby Carrots image

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!

Provided by Betty Crocker Kitchens

Time 20m

Yield 14

Number Of 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

Steps:

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

Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 2 g, TransFat 0 g