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dilled marinated carrots

courtesy of gayle flickinger


• 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.

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