Dilled Carrots - Carole Bonvallet

These are wonderful served as a side dish. My friend, Carole Bonvallet, served these with Christmas Dinner 2001. The main course was prime rib. Excellent!

• Ready In: 4 hrs 20 mins
• Serves: 4-6

Ingredients

• 10 -16  carrots, peeled & cut into 1 inch lengths (or use the tiny baby carrots)
• 1⁄2 cup parsley
• 1⁄2 cup  salad oil
• 1⁄2 cup vinegar
• 1  teaspoon pepper
• 1 1⁄2 teaspoons garlic powder
• 1  teaspoon sugar (or more for sweeter)
• 1  tablespoon salt
• 3  tablespoons dill (dry or fresh)
• 1  teaspoon  salad seasoning

Directions

1. Peel and cut the carrots.
2. Parboil them in a medium sized pot for about 2 to 3 minutes.
3. Drain and plunge them into a bowl of cold water.
4. Mix all other ingredients in a small bowl.
5. Combine carrots and dill mixture in a container or seal bag.
6. Allow to marinate for 4 hours.
7. Overnight is better.