Pickled Baby Carrots With Mustard Seeds Honey And Dill Recipes
PICKLED BABY CARROTS
With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. -Audrey Cremer, Harmony, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
PICKLED DILL CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
- Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
- Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
HONEY DILL CARROTS
I usually make this for holiday dinners. Seems like we always have green bean casserole, mashed potatoes, etc. so I'm always looking for something "different" to mix it up. My kids, who don't like cooked carrots, even ask for this dish!
Provided by DragonIady
Categories Vegetable
Time 17m
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
- Add honey and dill; stir until coated.
- Drain off any excess water; stir in butter to coat.
- *Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.
Nutrition Facts : Calories 92.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 93.8, Carbohydrate 10.4, Fiber 1.8, Sugar 7.2, Protein 0.7
MOM'S PICKLED CARROTS
My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. -Robin Koble, Fairview, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 1 month.
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
PICKLED BABY CARROTS WITH MUSTARD SEEDS, HONEY AND DILL
Yield 5.5 cups
Number Of Ingredients 6
Steps:
- Whisk first 4 ingredients in large bowl until well blended. Cook carrots in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain well. Add hot carrots to dressing. Cool carrots to room temperature in dressing. Cover and chill overnight, stirring occasionally. (Can be made 3 days ahead) Bring carrots to room temperature. Stir in dill and serve
BABY CARROTS WITH DILL BUTTER
This recipe goes well with any meat.
Provided by CALISPICEGIRL
Categories Side Dish Vegetables Carrots
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.
Nutrition Facts : Calories 44 calories, Carbohydrate 4.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 147.7 mg, Sugar 2.7 g
PICKLED BABY CARROTS WITH MUSTARD SEEDS, HONEY AND DILL
Steps:
- Whisk first 4 ingredients in large bowl until well blended. Cook carrots in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain well. Add hot carrots to dressing. Cool carrots to room temp. Cover and chill overnight, stirring occasionally. Bring carrots to room temp. Stir in dill and serve.
LEMON DIJON MUSTARD HONEY BABY CARROTS
Make and share this Lemon Dijon Mustard Honey Baby Carrots recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the honey, mustard, lemon and olive oil.
- When carrots are cooked toss with the dressing& serve.
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