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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. âAudrey Cremer, Harmony, Minnesota Ingredients:
2 pounds fresh baby carrots |
2/3 cup white wine vinegar |
1/2 cup honey |
2 tablespoons mustard seed |
2 tablespoons dill weed |
1 teaspoon salt |
Directions:
1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain.
2. In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon. Yield: 8-10 servings.
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