Carrot pickles

12 Servings

Ingredients

Quantity Ingredient
1½ cup Water
¼ cup Balsamic vinegar
1 teaspoon Salt
1 tablespoon Mustard seed
2 tablespoons Honey
1½ pounds Baby carrots
6 Cloves garlic; to 8
2 Sprigs dill; or more

Directions

Heat the water, 2 tablespoons of the vinegar, the salt and mustard seeds to just boiling. Stir in the honey until it dissolves.

Add the carrots, garlic, and dill, and lower the heat to a simmer. Cook uncovered for about 10 minutes, or until the carrots are as tender as you like them.

Cool to room temperature, then add the remaining 2 tablespoons of vinegar and another sprig of dill or two, if desired.

Transfer to a tightly lidded container and chill.

Per serving: 41 Calories; 1g Fat (12% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 1 Vegetable NOTES : These keep will and get better over time.

Recipe by: Vegetable Heaven, Mollie Katzen pp. 62 Posted to Digest eat-lf.v097.n005 by "Ellen C." <ellen@...> on Jan 6, 1998

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