Pickled Baby Carrot With Mustard Seeds Honey And Dill Recipe
Servings: 1
Ingredients
- 2/3 c. White wine vinegar
- 1/2 c. Honey
- 2 Tbsp. Whole mustard seeds
- 1 tsp Salt
- 2 lb Peeled baby carrots
- 2 Tbsp. Chopped fresh dill, Or possibly...
- 2 tsp -Dry dill
Directions
- Blend together first 4 ingredients completely. Cook carrots in boiling salted water till just crisp-tender, about 5 min. Drain well. Toss carrots with dressing. Cold to room temperature. Cover and refrigerateovernight. (Can be made 3 days ahead.)
- Serve carrots at room temperature, mixed with dill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1265g | |
| Calories 968 | |
| Calories from Fat 64 | 7% |
| Total Fat 7.63g | 10% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3054mg | 127% |
| Potassium 2458mg | 70% |
| Total Carbs 222.72g | 59% |
| Dietary Fiber 30.0g | 100% |
| Sugars 183.9g | 123% |
| Protein 11.99g | 19% |
