Pickled Baby Carrot With Mustard Seeds Honey And Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Relishes, Vegetables | 1 | Batch | |
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 | Minced fresh dill, OR… |
| 2 | t | 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)
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Nutrition (calculated from recipe ingredients)
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Calories: 924
Calories From Fat: 48
Total Fat: 5.8g
Cholesterol: 0mg
Sodium: 3047.3mg
Potassium: 2557.8mg
Carbohydrates: 228.5g
Fiber: 28.5g
Sugar: 183.2g
Protein: 10g