Carrot pickles
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Carrot pickles
  Pickles    Condiments    Vegan    Vegetables    Vegetarian    Carrots  
Last updated 6/12/2012 1:12:28 AM. Recipe ID 40439. Report a problem with this recipe.
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      Title: Carrot pickles
 Categories: Condiments, Vegan, Vegetables, Vegetarian
      Yield: 12 Servings
 
  1 1/2 c  Water
    1/4 c  Balsamic vinegar
      1 ts Salt
      1 tb Mustard seed
      2 tb Honey
  1 1/2 lb Baby carrots
      6    Cloves garlic; to 8
      2    Sprigs dill; or more
 
  Heat the water, 2 tablespoons of the vinegar, the salt and mustard
  seeds to just boiling. Stir in the honey until it dissolves.
  
  Add the carrots, garlic, and dill, and lower the heat to a simmer.
  Cook uncovered for about 10 minutes, or until the carrots are as
  tender as you like them.
  
  Cool to room temperature, then add the remaining 2 tablespoons of
  vinegar and another sprig of dill or two, if desired.
  
  Transfer to a tightly lidded container and chill.
  
  Per serving: 41 Calories; 1g Fat (12% calories from fat); 1g Protein;
  9g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 1
  Vegetable
  
  NOTES : These keep will and get better over time.
  
  Recipe 




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Recipe ID 40439 (Apr 03, 2005)

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