Pickled Baby Carrot with Mustard Seeds Honey & Dill

Title: Pickled Baby Carrot with Mustard Seeds Honey & Dill

Categories: Vegetables, Relishes

Yield: 1 batch

2/3 c White wine vinegar

1/2 c Honey

2 tb Whole mustard seeds

1 ts Salt

2 lb Peeled baby carrots

2 tb Minced fresh dill; OR...

2 ts -Dried dill

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.

Adapted from a recipe in Bon Appetit, November 1994 Typed for you by

Karen Mintzias

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