Marinated Baby Carrots
- 1 lb. bag peeled baby carrots
- 2 bay leaves
- 1/2 c. distilled white vinegar
- 1/4 c. water
- 3 Tbsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. mustard seeds
- 1/2 tsp. dry dill weed
- 1/4 tsp. crushed red pepper
- 1/4 tsp. dill seeds
- 1 clove garlic, minced or pressed
- Arrange whole carrots in a vegetable steamer.
- Cover and steam over boiling water until just tender when pierced (10-12 minutes).
- Plunge into cold water to cool quickly; then drain. Arrange carrots vertically in a clean 1-pint jar that is about the same height as carrots.
- Tuck in bay leaves.
- In a bowl, stir together vinegar, water, sugar, salt, mustard seeds, dill weed, red pepper, dill seeds, and garlic until sugar is dissolved.
- Pour over carrots, cover tightly, and refrigerate for at least 2 days or up to 3 weeks.
- Makes 1 pint.
carrots, bay leaves, white vinegar, water, sugar, salt, mustard seeds, dill, red pepper, dill seeds, clove garlic
Taken from www.cookbooks.com/Recipe-Details.aspx?id=3380 (may not work)