Dilled carrots
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Carrots, cut into 4-inch julienne strips |
| 1 | cup | Vinegar |
| 1 | cup | Water |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Dill seed |
| 1⅓ | teaspoon | Mustard seed |
| 1 | clove | Garlic, cut in half |
| 2 | tablespoons | Sugar |
Directions
Cook, carrots, covered, in one inch of boiling water 3-4 minutes until tender-crisp. Place in jar. In small saucepan, bring remaining ingredients to boil. Reduce heat and simmer 5 minutes. Pour over carrots. store in fridge.
Per serving: 2g protein, 1g fat, 22g carb., 1141mg sodium, 0mg chol., 87 calories.
From: Carolyn Shaw Date: 09-23-94