pickled baby carrots
(1 rating)
This recipe was prepared by Carol Huggard for our April, 2013, meeting. These carrots make a great addition to an appetizer tray or a casual meal.
(1 rating)
yield
8 -10
Ingredients For pickled baby carrots
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2 lbfresh baby carrots
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2/3 cwhite wine vinegar
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1/2 choney
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2 Tbspmustard seed
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2 Tbspdill weed
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1 tspsalt
How To Make pickled baby carrots
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1Place 1 inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat, cover and simmer for 5-6 minutes or until crisp-tender. Drain.
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2In a large bowl, combine the remaining ingredients. Stir in the carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.
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