Dill Baby Carrots
|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|
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.
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