Pickled Baby Carrots

Name: Pickled Baby Carrots
Prep time: 20 min
Total time: 20 min
Yield: 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

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

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

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.

Nutrition Facts

3/4 cup: 99 calories, 1g fat (0 saturated fat), 0 cholesterol, 309mg sodium, 24g carbohydrate (18g sugars, 2g fiber), 1g protein.

Originally published as Pickled Baby Carrots with Mustard, Honey and Dill in Taste of Home August/September 2005

Reviews

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Average Rating:

2124arizona

Jul 1, 2017

So tasty and easy to prepare and everyone loves it!!
arletta11

May 12, 2017

Took it to a vegan potluck, everyone wanted recipe.Outstanding!!