Pickled Baby Carrots with Mustard Seeds Honey & Dill
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
white wine vinegar
|
|
| ½ | cup |
honey
|
|
| 2 | tablespoons |
mustard seeds
whole |
|
| 1 | teaspoon |
salt
|
|
| 2 | pounds |
carrots
peeled baby |
|
| 2 | tablespoons |
dill weed
minced fresh 2 ts dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
white wine vinegar
|
|
| 118 | ml |
honey
|
|
| 3E+1 | ml |
mustard seeds
whole |
|
| 5 | ml |
salt
|
|
| 907.2 | g |
carrots
peeled baby |
|
| 3E+1 | ml |
dill weed
minced fresh 2 ts dried |
|
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.
