Dilled carrots

4 servings

Ingredients

Quantity Ingredient
1 pounds Carrots, cut into 4-inch julienne strips
1 cup Vinegar
1 cup Water
2 teaspoons Salt
1½ teaspoon Dill seed
1⅓ teaspoon Mustard seed
1 clove Garlic, cut in half
2 tablespoons Sugar

Directions

Cook, carrots, covered, in one inch of boiling water 3-4 minutes until tender-crisp. Place in jar. In small saucepan, bring remaining ingredients to boil. Reduce heat and simmer 5 minutes. Pour over carrots. store in fridge.

Per serving: 2g protein, 1g fat, 22g carb., 1141mg sodium, 0mg chol., 87 calories.

From: Carolyn Shaw Date: 09-23-94

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