PICKLED BABY CARROTS WITH MUSTARD SEEDS, HONEY AND DILL

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PICKLED BABY CARROTS WITH MUSTARD SEEDS, HONEY AND DILL image

Categories     Vegetable     Side     Thanksgiving     Healthy     Boil

Yield 8 servings

Number Of Ingredients 6

2/3 cup white wine vinegar
1/2 cup honey
2 TBS whole mustard seeds
1 tsp salt
2 1 lb pkg baby carrots
2 tablespoons fresh dill (2 tsp dried)

Steps:

  • Whisk first 4 ingredients in large bowl until well blended. Cook carrots in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain well. Add hot carrots to dressing. Cool carrots to room temp. Cover and chill overnight, stirring occasionally. Bring carrots to room temp. Stir in dill and serve.

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