🫙 From the Spice Rack
Pickled Baby Carrot with Mustard Seeds, Honey and Dill
2/3 c White wine vinegar 1/2 c Honey 2 tb Whole mustard seeds 1 ts Salt 2 lb Peeled baby carrots 2 tb Dill, minced Blend together first 4 ingredients completely. Cook carrots in bo...
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Ingredients6 items
Ingredients
- 2/3cup white wine vinegar
- 1/2cup honey
- 2tbsp whole mustard seeds
- 1tsp salt
- 2lbpeeled baby carrots
- 2tbsp dill, minced
Directions
- 1
2/3 c White wine vinegar 1/2 c Honey 2 tb Whole mustard seeds 1 ts Salt 2 lb Peeled baby carrots 2 tb Dill, minced Blend together first 4 in
- 2
Cook carrots in boiling salted water until just crisp-tender, about 5 minutes
- 3
Drain well
- 4
Toss carrots with dressing
- 5
Cool to room temperature
- 6
Cover and chill overnight
- 7
Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill.