Recipe: Pickled Baby Carrot With Mustard Seeds, Honey And Dill
- 2/3 c White wine vinegar
- 1/2 c Honey
- 2 tb Whole mustard seeds
- 1 ts Salt
- 2 lb Peeled baby carrots
- 2 tb Dill, minced
- Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well.
- Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.)
- Serve carrots at room temperature, mixed with dill.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (General)