Pickled Tarragon Baby Carrots

• 16 ounces carrots baby-cut, 1 package
• 1/2 cup tarragon vinegar
• 1 tablespoon tarragon leaves leaves, fresh, chopped, or 1 ts dried tarragon leaves, crushed
• 1 tablespoon vegetable oil olive or vegetable
• 1/4 teaspoon black pepper

1. Heat 2 quarts of water to boiling.
2. Add the carrots and cook for 3 minutes.
3. Meanwhile, mix the remaining ingredients in a large bowl.
4. Drain the carrots and immediately stir into the mixture in the bowl.
5. Cover and refrigerate for 24 hours, stirring once.
6. 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

carrots, tarragon vinegar, tarragon, vegetable oil olive, black pepper

Taken from recipeland.com/recipe/v/pickled-tarragon-baby-carrots-2310 (may not work)