Side Pannel
Pickled Baby Carrot with Mustard Seeds, Honey
Pickled Baby Carrot with Mustard Seeds, Honey
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Side Dishes
Ingredients List
- 2/3 c White wine vinegar
- 1/2 c Honey
- 2 tb Whole mustard seeds
- 1 ts Salt
- 2 lb Peeled baby carrots
- 2 tb Dill, minced
Directions
Blend together first 4 ingredients completely. Cook carrots in boiling
salted water until just crisp-tender, about 5 minutes. Drain well. Toss
carrots with dressing. Cool to room temperature. Cover and chill
overnight. (Can be made 3 days ahead.) Serve carrots at room temperature,
mixed with dill.
salted water until just crisp-tender, about 5 minutes. Drain well. Toss
carrots with dressing. Cool to room temperature. Cover and chill
overnight. (Can be made 3 days ahead.) Serve carrots at room temperature,
mixed with dill.
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