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Dill Baby Carrots

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Anonymous (not verified)
Ingredients
  White wine vinegar 3⁄4 Cup (12 tbs)
  Water 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Dried dill weed 1⁄2 Teaspoon
  Mixed pickling spices 1⁄2 Teaspoon
  Baby carrots 1⁄2 Pound
  Salt 1 Dash
Directions

Combine first 6 ingredients in a large saucepan; bring to a boil.
Add carrots; cover, reduce heat, and simmer 10 to 12 minutes or until crisp-tender.
Remove from heat, and pour mixture into a plastic container; set container in a bowl of ice water to cool quickly.
Chill.
Serve with a slotted spoon.
Garnish with sprigs of dill, if desired.

Recipe Summary

Cuisine: 
American
Servings: 
15

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