Title: Pickled Baby Carrot with Mustard Seeds, Honey and Dill
Categories: Side Vegetable Relish Pickle
Yield: 1 Recipe
| 2/3 | c | White wine vinegar |
| 1/2 | c | Honey |
| 2 | tb | Whole mustard seeds |
| 1 | ts | Salt |
| 2 | lb | Peeled baby carrots |
| 2 | tb | Dill, minced |
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.