Side Pannel
Carrot Pickles
Carrot Pickles
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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