pickled baby carrots
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.
prep time
cook time
method
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yield
8-10 serving(s)
Ingredients
- 2 pounds fresh baby carrots
- 2/3 cup white wine vinegar
- 1/2 cup honey
- 2 tablespoons mustard seed
- 2 tablespoons dill weed
- 1 teaspoon salt
How To Make pickled baby carrots
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Step 1Place 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.
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Step 2In 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.
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Category:
Vegetable Appetizers
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