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zanland.com |
dilled marinated carrotscourtesy of gayle flickinger |
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• 1 bag baby carrots, or peeled sliced regular carrots • 2 bay leaves • 1/2 cup white vinegar • 1/4 cup water • 3 tablespoons sugar • 1/2 teaspoon each: salt, mustard seed, dill weed • 1/4 teaspoon each: crushed red pepper, dill seed • 1 garlic clove, crushed 1. breifly steam carrots, approx. 3-5 minutes. 2. plunge carrots into ice water to stop the cooking, then drain. 3. pack carrots into a jar, then tuck in the bay leaves 4. mix marinade in a bowl until sugar dissolves, pour over carrots. 5. cover jar, chill in refrigerator for 2 days. 5. remove carrots from marinade after 2 days (so flavor is not too strong). carrots will keep for weeks. |