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Pickled Baby Carrots with Mustard Seeds Honey & Dill

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Submitted by pbaj

Ingredients

158
½ 118
CUP ML HONEY
2 3E+1
TABLESPOONS ML MUSTARD SEEDS
whole
1 5
TEASPOON ML SALT
2 907.2
POUNDS G CARROTS
peeled baby
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 258 8% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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