Carrot Pickles

Title:
Carrot Pickles

Yield:
12 Servings

Categories:
Condiments,
Vegan,
Vegetables,
Vegetarian




Ingredients:





 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 by: Vegetable Heaven, Mollie Katzen  pp. 62


 


 Posted to Digest eat-lf.v097.n005 by "Ellen C." 
on Jan


 6, 1998