Pickled Baby Carrot With Mustard Seeds~ Honey Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
2/3 cup: White wine vinegar,
1/2 cup: Honey,
2 tbsp: Whole mustard seeds,
1 tsp: Salt,
2 lbs: Peeled baby carrots,
2 tbsp: Dill, minced
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.
Source from luhu.jp
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.
Source from luhu.jp