Dilled Baby Carrots
|White wine vinegar||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Dried whole dill weed||1⁄2 Teaspoon|
|Mixed pickling spices||1⁄2 Teaspoon|
|Baby carrots||1⁄2 Pound, scraped|
1 In a large saucepan, add the first 6 ingredients.
2 Gradually bring to a boil.
3 Add in the carrots and cover.
4 Lower the heat, and simmer for 10 to 12 minutes or until crisp-tender.
5 Remove from the heat.
6 Pour the mixture into a plastic container.
7 In a bowl of ice water, set the container with the mixture to cool quickly.
9 Serve using a slotted spoon.
10 Garnish with sprigs of dill (optional)
Calories 30 Calories from Fat 0
% Daily Value*
Total Fat 0.03 g0.05%
Saturated Fat 0 g0.02%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 26.7 mg1.1%
Total Carbohydrates 7 g2.3%
Dietary Fiber 0.64 g2.6%
Sugars 6 g
Protein 0.19 g0.37%
Vitamin A 52.4% Vitamin C 1.2%
Calcium 1.1% Iron 2%
*Based on a 2000 Calorie diet