Carrots in Honey and Vinegar
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
2 pints or 1 quart
ingredients
- 1 lb baby carrots
- 1 cup white wine vinegar
- 1 cup water
- 2 tablespoons honey, plus
- 2 teaspoons honey
- 2 teaspoons pickling salt
- 1⁄4 teaspoon pepper
- 4 sprigs fresh dill
directions
- Scrub the carrots and trim their green tops, leaving 3 inches, if desired. Remove the root end (the tip). Blanch the carrots in boiling water for 2 minutes, then immediately plunge into ice water. Drain well.
- Combine the vinegar, water, honey, salt, and pepper in a nonreactive (stainless steel) saucepan and boil until the honey has dissolved.
- Evenly divide the carrots into hot, clean jars, wedging the carrots and stacking some upside down.
- Fill the jars with the hot liquid, leaving 1/2 inch of headspace.
- Add 2 sprigs of dill to each jar. (You can add the dill before the carrots if you want to see it in the finished product.) Cap and seal.
- Process for 30 minutes in a boiling-water-bath canner. Let the flavors marry for 2 weeks before using. Adjust for altitude if necessary.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!