Pickled Baby Carrots (Makes 8-10
Here is a quick and easy way to transform baby carrots into a “pickled
treasure”. They would be the perfect addition to a Lake Michigan
2 pounds fresh baby carrots
2/3 cup white wine vinegar
1/2 cup honey
2 tablespoons mustard seed
2 tablespoons dill weed
1 teaspoon salt
1. Place 1-inch of water in a large saucepan; add carrots. Bring to
a boil. Reduce heat; cover and simmer 5-6 minutes or until crisp-tender.
2. In large bowl, combine vinegar, honey, mustard seed, dill weed and
3. Stir in carrots and cover carrots with vinegar mixture.
4. Cover and refrigerate for 8 hours or overnight, stirring several
times. Serve with a slotted spoon.