| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh carrots, scrubbed, cut into 4 inch long strips about 1/4 to 1/2 inch wide |
| 1 | c | Vinegar |
| 1 | c | Water |
| 2 | ts | Salt |
| 1 1/2 | ts | Dill seed |
| 1 | Garlic clove, cut in quarters | |
| 2 | tb | Sugar |
INSTRUCTIONS
What with vacations, family visits, and the busy days of summer, I've gotten really behind on my digests. But I wanted to pass on this recipe which I made (actually, quadrupled) for a friend's 50th birthday party/picnic. Although it needs to sit for a week, it's really worth the wait. The recipe is based on one from Lean and Luscious II. Steam carrots, covered, over boiling water for about 4 minutes, just until tender-crisp. Drain. Place in a bowl or jar. In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat. Reduce heat to low and simmer 5 minutes. Pour this, still hot, over carrots. Cover and refrigerate for one week. Posted to fatfree digest V96 #248 From: [email protected] Date: Sat, 7 Sep 1996 13:02:39 -0400
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