Ingredients Jump to Instructions ↓

  1. 1 pound baby carrots

  2. 1 cup apple cider vinegar

  3. 2/3 cup water

  4. 3/4 cup sugar

  5. 1 tablespoon mustard seed

  6. 2-3 tablespoons minced fresh dill weed

  7. 1/2 teaspoon salt

  8. 1/8 teaspoons pepper

Instructions Jump to Ingredients ↑

  1. Place carrots in large saucepan; cover with water. Bring to a simmer and reduce heat to low. Simmer for 5-7 minutes until carrots are tender.

  2. Meanwhile, combine vinegar, 2/3 cup water, sugar, and mustard seed in large saucepan. Bring to a simmer; simmer while the carrots are cooking.

  3. Drain carrots when done and add to vinegar mixture along with dill, salt, and pepper. Let cool 30 minutes, then refrigerate 8 hours before serving. Store, covered, in the refrigerator up to 4 days. Remove carrots from liquid before serving. Serves 8-10


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