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Canning Baby Carrots with Honey Dill Recipe

   
 

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     Canning Baby Carrots with Honey Dill

Category   Appetizers
Sub Category   None

Ingredients
2 pkgs (1 Lbs each ) peeled baby carrots (4 cups)
2/3 c white wine vinegar
1/2 c honey
1 tsp salt
2 T minced fresh dill
 

Instructions
Cook the carrots in a large pot of salted boiling water until tender but still crisp, about 5 minutes. Drain. Combine the vinegar, honey, mustard seeds, and salt in 2 quart bowl. Add the hot carrots to the vinegar mixture. Stir to cool.
Cover and store in the refrigerator for 3-5 days. Serve at room temperature sprinkled with fresh dill.
Try this with poultry or fish or as a low calorie appetizer.


Originally Submitted
9/29/2012





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