PICKLED BABY CARROTS

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Pickled Baby Carrots image

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

2 lb fresh baby carrots
2/3 c white wine vinegar
1/2 c honey
2 Tbsp mustard seed
2 Tbsp dill weed
1 tsp salt

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.

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