Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pickled Baby Carrots with Mustard Seeds Honey & Dill

StarStarStarStarStar

Your rating

Recipe

 
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
cup white wine vinegar
Camera
½ cup honey
Camera
2 tablespoons mustard seeds
whole
Camera
1 teaspoon salt
Camera
2 pounds carrots
peeled baby
Camera
2 tablespoons dill weed
minced fresh 2 ts dried
Camera

Ingredients

Amount Measure Ingredient Features
158 ml white wine vinegar
Camera
118 ml honey
Camera
3E+1 ml mustard seeds
whole
Camera
5 ml salt
Camera
907.2 g carrots
peeled baby
Camera
3E+1 ml dill weed
minced fresh 2 ts dried
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 2588% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 754mg 31%
Total Carbohydrate 20g 20%
Dietary Fiber 7g 30%
Sugars g
Protein 8g
Vitamin A 765% Vitamin C 25%
Calcium 14% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe