Ingredients
- 16 oz carrots
- 1/2 cup tarragon vinegar
- 1 tablespoon oil
- 1 tablespoon tarragon
- 1 ts tarragon leaves (dried)
- 1/4 teaspoon 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 GramsCarbohydrates: 4 GramsFat: 1 GramCholesterol 1 MilligramSodium 10 MilligramsPotassium 115 milligrams
