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Dill Baby Carrots

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Anonymous (not verified)
  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

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.
Serve with a slotted spoon.
Garnish with sprigs of dill, if desired.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 24 Calories from Fat 0

% Daily Value*

Total Fat 0.03 g0.04%

Saturated Fat 0 g0.02%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 21.4 mg0.9%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.52 g2.1%

Sugars 4.8 g

Protein 0.15 g0.3%

Vitamin A 41.9% Vitamin C 0.94%

Calcium 0.9% Iron 1.6%

*Based on a 2000 Calorie diet

Dill Baby Carrots Recipe