Pickled Baby Carrot With Mustard Seeds Honey Recipe


Ingredients

2/3 cup white wine vinegar
1/2 cup honey
2 tbsp whole mustard seeds
1 tsp salt
2 lb peeled baby carrots
2 tbsp minced fresh dill, or... dried dill


Directions

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.

Adapted from a recipe in Bon Appetit, November 1994 Typed for you by
Karen Mintzias


Servings: 1 batch

 

 

Pickled Baby Carrot With Mustard Seeds Honey Recipe brought to you by Recipe Ideas


Categories: Vegetable


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We hope you enjoy this Pickled Baby Carrot With Mustard Seeds Honey recipe.

 


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