Name: Carrot Pickles
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegan	Condiments, Vegan, Vegetables, Vegetarian	12	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Recipe by: Vegetable Heaven, Mollie Katzen  pp. 62
Posted to Digest eat-lf.v097.n005 by "Ellen C." <ellen@elekta.com> on Jan
6, 1998

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