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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

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Total Time

Prep: 20 min. + chilling

Makes

8-10 servings

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

Pickled Baby Carrots Recipe photo by Taste of Home

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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.

Pickled Baby Carrots

Total Time

Makes

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