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Pickled Baby Carrot With Mustard Seeds Honey And Dill Recipe

by Global Cookbook

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

1. 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.)
2. Serve carrots at room temperature, mixed with dill.

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