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Pickled Baby Carrot with Mustard Seeds, Honey


Course : Pickles
Serves: 1
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Ingredients:


2/3 Cup White wine vinegar

1/2 Cup Honey

2 tablespoons Whole mustard seeds

1 teaspoon Salt

2 pound Peeled baby carrots

2 tablespoons Dill, minced
 

Preparation / Directions:


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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