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Title: Pickled Baby Carrot with Mustard Seeds, Honey and Dill
Categories: Side Vegetable Relish Pickle
Yield: 1 Recipe

2/3cWhite wine vinegar
1/2cHoney
2tbWhole mustard seeds
1tsSalt
2lbPeeled baby carrots
2tbDill, minced

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.

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