Marinated Broccoli Buds With Whole Baby Carrots

• 3 bunches fresh broccoli (do not use frozen)
• 1 lb baby carrots (use more or less if desired)
• 1 cup cider vinegar
• 1 tablespoon sugar
• 1 tablespoon dill (dried)
• 1 tablespoon Accent seasoning
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon garlic salt
• 1 12 cups vegetable oil (I used Crisco)

1. Boil carrots for approximately 5-7 minutes or until they still have a little crunch, not fully cooked.
2. Break off florets from broccoli (do not use stems) into bit size pieces but not too small.
3. Combine other ingredients, pour marinade over broccoli and carrots ( I used a ziploc bag).
4. Refrigerate at least 24 hours The vinegar "cooks the broccoli a little" so it is important to marinate the full 24 hours
5. Use slotted spoon to help drain some of the marinade when serving.
6. Add a great dill or ranch dip.
7. (I used Recipezaar recipe #8188).
8. Easily doubled to serve a crowd.
9. Enjoy!

broccoli, baby carrots, cider vinegar, sugar, dill, accent seasoning, salt, fresh ground pepper, garlic salt, vegetable oil

Taken from www.food.com/recipe/marinated-broccoli-buds-with-whole-baby-carrots-337616 (may not work)