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Dilled Carrots

What with vacations, family visits, and the busy days of summer,  
I've gotten really behind on my digests.  But I wanted to pass on 
this recipe which I made (actually, quadrupled) for a friend's 50th 
birthday party/picnic.  Although it needs to sit for a week, it's 
really worth the wait.  The recipe is based on one from Lean and 
Luscious II.

Dilled Carrots

1 pound fresh carrots, scrubbed, cut into 4 inch long 
      strips about 1/4 to 1/2 inch wide
1 cup vinegar
1 cup water
2 teaspoons salt
1 1/2 teaspoons dill seed
1 garlic clove, cut in quarters
2 tablespoons sugar

Steam carrots, covered, over boiling water for about 4 minutes,
just until tender-crisp.  Drain.  Place in a bowl or jar.  In a 
small saucepan, combine remaining ingredients.  Bring to
a boil over medium heat.  Reduce heat to low and simmer 5
minutes.  Pour this, still hot, over carrots.  Cover and refrigerate
for one week.


Kim Allen
Baltimore, Maryland