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Pickled Baby Carrots Recipe
Pickled Baby Carrots Recipe photo by Taste of Home

Pickled Baby Carrots Recipe

Publisher Photo
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. —Audrey Cremer, Harmony, Minnesota
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8-10 servings

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

Nutritional Facts

1 serving (3/4 cup) equals 99 calories, 1 g fat (trace saturated fat), 0 cholesterol, 309 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein.

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.
Originally published as Pickled Baby Carrots in Taste of Home August/September 2005, p 29

Nutritional Facts

1 serving (3/4 cup) equals 99 calories, 1 g fat (trace saturated fat), 0 cholesterol, 309 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein.

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