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Randy Smith

Pickled Baby Carrot with Mustard Seeds Honey and Dill

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetables, Relishes 1 Batch

INGREDIENTS

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 Minced fresh dill; OR… Dried dill

INSTRUCTIONS

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.
Adapted from a recipe in Bon Appetit, November 1994 Typed for you by
Karen Mintzias
Posted to MM-Recipes Digest V3 #235
Date: Wed, 28 Aug 1996 21:58:11 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

“Lust and selfishness do not equal love”

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