Pickled baby carrot with mustard seeds, honey and dill
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | White wine vinegar |
| ½ | cup | Honey |
| 2 | tablespoons | Whole mustard seeds |
| 1 | teaspoon | Salt |
| 2 | pounds | Peeled baby carrots |
| 2 | tablespoons | Minced fresh dill; OR... Dried dill |
Directions
Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill.
Adapted from a recipe in Bon Appetit, November 1994 Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 12-05-94
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