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Pickled Baby Carrot with Mustard Seeds

List of Ingredients




Pickled Baby Carrot with Mustard Seeds Honey & Dill
Categories: Vegetables, Relishes
Yield: 1 batch

2/3 c White wine vinegar
1/2 c Honey
2 tb Whole mustard seeds
1 ts Salt
2 lb Peeled baby carrots
2 tb Minced fresh dill; OR...
2 ts -Dried dill

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.

Adapted from a recipe in Bon Appetit, November 1994

Recipe