Dilled Baby Carrots is an easy make ahead appetizer recipe. You can serve them as-is, offer them with dips, or as a cold side dish in the summer. If you like it hot, add a couple of minced jalapeno peppers to the vinegar mixture.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 pound baby carrots
- 1 cup apple cider vinegar
- 2/3 cup water
- 3/4 cup sugar
- 1 tablespoon mustard seed
- 2-3 tablespoons minced fresh dill weed
- 1/2 teaspoon salt
- 1/8 teaspoons pepper
Preparation:
Place carrots in large saucepan; cover with water. Bring to a simmer and reduce heat to low. Simmer for 5-7 minutes until carrots are tender.
Meanwhile, combine vinegar, 2/3 cup water, sugar, and mustard seed in large saucepan. Bring to a simmer; simmer while the carrots are cooking.
Drain carrots when done and add to vinegar mixture along with dill, salt, and pepper. Let cool 30 minutes, then refrigerate 8 hours before serving. Store, covered, in the refrigerator up to 4 days. Remove carrots from liquid before serving. Serves 8-10
