Dill Pickled Baby Carrots
By Marge Perry & David Bonom
Use real baby carrots with the greens partially on, and not “baby cut†carrots, which are much shorter and thicker, and are simply large carrots that are cut into a “baby carrot†shape.
- Course: Side Dish
INGREDIENTS
- Bay Leaf
- Cider vinegar
- coriander seeds
- Crushed red pepper flakes
- dill seeds
- garlic cloves
- kosher salt
- mixed color baby carrots
- mustard seeds
- sugar
DIRECTIONS
- Bring a 4-quart covered saucepot of salted water to a boil. Add the carrots and cook until the colors brighten, 1 minute
- Combine the coriander seeds, mustard seeds and dill seeds in an skillet over medium heat. Cook, shaking skillet, until the spices are fragrant and lightly toasted, about 3-4 minutes