Pickled Baby Carrots With Mustard Seeds Honey And Dill Recipes
PICKLED BABY CARROTS
With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. -Audrey Cremer, Harmony, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
PICKLED BABY CARROTS
This recipe was prepared by Carol Huggard for our April, 2013, meeting. These carrots make a great addition to an appetizer tray or a casual meal.
Provided by Club Recipes
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- 1. Place 1 inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat, cover and simmer for 5-6 minutes or until crisp-tender. Drain.
- 2. In a large bowl, combine the remaining ingredients. Stir in the carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.
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