Name: Pickled Baby Carrot with Mustard Seeds Honey and Dill
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

Jesus said, “If you obey My commands, you will remain in My love, just as I have obeyed My Father’s commands and remain in His love. I have told you this so that My joy may be in you and that your joy may be complete” (Jn. 15:10-11). In this statement Jesus links obedience and joy in a cause and effect manner; that is, joy results from obedience. Only those who are obedient – who are pursuing holiness as a way of life – will know the joy that comes from God.

Jerry Bridges

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”