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Pickled Baby Carrot With Mustard Seeds, Honey And Dill

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Ingredients Jump to Instructions ↓

2/3 cup 157ml White wine vinegar
1/2 cup 118ml Honey
2 tablespoons 30ml Whole mustard seeds
1 teaspoon 5ml Salt
2 lbs 908g / 32oz Peeled baby carrots
2 tablespoons 30ml Dill - minced

Instructions Jump to Ingredients ↑

Recipe Instructions Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill.

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