Carrot Pickles Recipe
Servings: 12
Ingredients
- 1 1/2 c. water
- 1/4 c. balsamic vinegar
- 1 tsp salt
- 1 Tbsp. mustard seed
- 2 Tbsp. honey
- 1 1/2 lb baby carrots
- 6 x cloves garlic to 8
- 2 sprg dill or possibly more
Directions
- Heat the water, 2 Tbsp. of the vinegar, the salt and mustard seeds to just boiling. Stir in the honey till it dissolves.
- Add in the carrots, garlic, and dill, and lower the heat to a simmer. Cook uncovered for about 10 min, or possibly till the carrots are as tender as you like them.
- Cold to room temperature, then add in the remaining 2 Tbsp. of vinegar and another sprig of dill or possibly two, if you like.
- Transfer to a tightly lidded container and chill.
- NOTES : These keep will and get better over time.
- The carrot pickles are somewhat similar to the much raved about carrot pickles in our archives. These are made with balsamic vinegar and dill while the others used a bay leaf and cider vinegar. My guess is these are delicious, too, and will be somewhat more mellow.[ECR]
- Next time I'll double the batch, 'cause I couldn't stop snacking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 42 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 241mg | 10% |
| Potassium 154mg | 4% |
| Total Carbs 9.22g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 6.44g | 4% |
| Protein 0.72g | 1% |
