Pickled Baby Carrots

Club Recipes

By
@Greatchoices

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.


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Serves:

8-10

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetable Appetizers