Pickled Baby Carrot With Mustard Seeds, Honey And Dill

Recipe: Pickled Baby Carrot With Mustard Seeds, Honey And Dill

Ingredients:

  • 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

Instructions:

  1. Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well.
  2. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.)
  3. Serve carrots at room temperature, mixed with dill.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)