Pickled Baby Carrot With Mustard Seeds, Honey And Dill

Recipe Ingredients

2/3 cup	157ml	White wine vinegar
1/2 cup	118ml	Honey
2 tablespoons	30ml	Whole mustard seeds
1 teaspoon	5ml	Salt
2 lbs	908g / 32oz	Peeled baby carrots
2 tablespoons	30ml	Dill - minced

Recipe Instructions

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:
Net

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