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Pickled Baby Carrots And Zucchini

Nutrition per serving    (USDA % daily values)
CAL
1085
FAT
88%
CHOL
0%
SOD
358%

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Ingredients for 1 serving

35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled

16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise

3/4 cup white-wine vinegar

1 1/4 cups water

1/3 cup sugar

five 1/4-inch-thick slices fresh gingerroot

2 large garlic cloves, halved

6 fresh tarragon sprigs

1 teaspoon yellow mustard seeds

1 teaspoon salt

3/4 teaspoon dried hot red pepper flakes

*available at specialty produce markets and some supermarkets

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