Food recipes
Pickled Baby Carrots with Mustard Seeds Honey and Dill
Pickled Baby Carrots with Mustard Seeds Honey and Dill Ingredients: vinegar, red wine honey mustard, prepared, yellow salt, table carrots, raw dill weed, fresh Directions: Blend together first 4 ingredients completely...
Pickled Baby Carrots with Mustard Seeds Honey and Dill
Ingredients:
vinegar, red wine
honey
mustard, prepared, yellow
salt, table
carrots, raw
dill weed, fresh
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.
Ingredients:
vinegar, red wine
honey
mustard, prepared, yellow
salt, table
carrots, raw
dill weed, fresh
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.