Best Pickled Baby Carrots With Mustard Seeds Honey And Dill Recipes
PICKLED BABY CARROTS
This recipe was prepared by Carol Huggard for our April, 2013, meeting. These carrots make a great addition to an appetizer tray or a casual meal.
Provided by Club Recipes
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- 1. Place 1 inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat, cover and simmer for 5-6 minutes or until crisp-tender. Drain.
- 2. In a large bowl, combine the remaining ingredients. Stir in the carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.
PICKLED BABY CARROTS
With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. -Audrey Cremer, Harmony, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
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