Carrot pickles
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| ¼ | cup | Balsamic vinegar |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Mustard seed |
| 2 | tablespoons | Honey |
| 1½ | pounds | Baby carrots |
| 6 | Cloves garlic; to 8 | |
| 2 | Sprigs dill; or more | |
Directions
Heat the water, 2 tablespoons of the vinegar, the salt and mustard seeds to just boiling. Stir in the honey until it dissolves.
Add the carrots, garlic, and dill, and lower the heat to a simmer. Cook uncovered for about 10 minutes, or until the carrots are as tender as you like them.
Cool to room temperature, then add the remaining 2 tablespoons of vinegar and another sprig of dill or two, if desired.
Transfer to a tightly lidded container and chill.
Per serving: 41 Calories; 1g Fat (12% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 1 Vegetable NOTES : These keep will and get better over time.
Recipe by: Vegetable Heaven, Mollie Katzen pp. 62 Posted to Digest eat-lf.v097.n005 by "Ellen C." <ellen@...> on Jan 6, 1998