Pickled Baby Carrot With Mustard Seeds, Honey
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Relishes, Side dish, Vegetables | 1 | Recipe | |
INGREDIENTS
| 2/3 | c | White wine vinegar |
| 1/2 | c | Honey |
| 2 | T | Whole mustard seeds |
| 1 | t | Salt |
| 2 | lb | Peeled baby carrots |
| 2 | T | Dill, minced |
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 935
Calories From Fat: 50
Total Fat: 6g
Cholesterol: 0mg
Sodium: 3056mg
Potassium: 2696.8mg
Carbohydrates: 230.9g
Fiber: 29g
Sugar: 183.2g
Protein: 10.8g