Pickled Baby Carrots

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10

Ingredients

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  • 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

How to Make Pickled Baby Carrots

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.

Printable Recipe Card

About Pickled Baby Carrots

Course/Dish: Vegetable Appetizers




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