Pickled Baby Carrots Recipe
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
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
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.
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
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