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  • Serves: 1 Recipe

Pickled Baby Carrot with Mustard Seeds, Honey

  • Recipe Submitted by on

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


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.

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