• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Carrot Pickles

  • Recipe Submitted by on

Category: Vegetables, Vegetarian, Condiments

 Ingredients List

  • 1 1/2 c Water
  • 1/4 c Balsamic vinegar
  • 1 ts Salt
  • 1 tb Mustard seed
  • 2 tb Honey
  • 1 1/2 lb Baby carrots
  • 6 Cloves garlic; to 8
  • 2 Sprigs dill; or more


Heat the water, 2 tablespoons of the vinegar, the salt and mustard seeds to
just boiling. Stir in the honey until it dissolves.

Add the carrots, garlic, and dill, and lower the heat to a simmer. Cook
uncovered for about 10 minutes, or until the carrots are as tender as you
like them.

Cool to room temperature, then add the remaining 2 tablespoons of vinegar
and another sprig of dill or two, if desired.

Transfer to a tightly lidded container and chill.

Per serving: 41 Calories; 1g Fat (12% calories from fat); 1g Protein; 9g
Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 1 Vegetable

NOTES : These keep will and get better over time.

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