Recipe(tried): Baby Carrots in Honey, Vinegar, and Dill

Hi,

I used this recipe in a public demo last year. It turned out quite well. While I was searching through my files for it I found a copy of this recipe with someone's notes (not mine) so I thought I would post this copy.

Enjoy!

BABY CARROTS IN HONEY, VINEGAR, AND DILL
Recipe By: From Preserving the Taste by Edon Waycott

Author's notes: Baby carrots are scrumptious. Peeling is unnecessary; it removes a fine layer of nutrition. If you are lucky enough to have sandy or loamy soil do plant your own carrots in the early spring. Well-drained soil is necessary for very straight, well-formed carrots, and their germination period is short. Pull them when the green tops are about 12 inches high. Often the pride of a child's first garden vegetable, these sweet, tender carrots will be hard to resist nibbling. Preserving the natural crunch of baby carrots and enhancing their innate mellowness are what this recipe strives to do. Packing them into jars just after they are blanched ensures that they will be crisp when you retrieve a jar from the pantry next winter.

Makes 2 pint jars

1 pound baby carrots (about 3 /2" long)
1 cup white wine vinegar
1 cup water
2 teaspoons Kosher or pickling salt
1/4 teaspoon ground white pepper
3 tablespoons honey
4 sprigs fresh young dill

1. Trim the greens to within 1 inch ol the carrot tops. Scrub the carrots, using a vegetable brush. Trim the carrots at the root end to fit within l/2 inch of the top of a widemouthed jar. Blanch thecarrots in boiling
water for 2 minutes and drain. Wedge tightly into 2 hot sterilized widemouthed pint jars, turnining some upside down if necessary.

2. Combine the vinegar, water, the salt, pepper, and honey in a nonreactive small saucepan and bring just to a boil. Pour over the carrots, filling the jars to within 1/2 inch of the top. There may be liquid left over. Insert 2 sprigs of dill into each jar.

3. Wipe the rims clean with a damp towel. Seal with new Iids and metal rims. Process in a hot-water bath for 15 minutes. Remove, cool, check
seals, label, and store. Season for 2 weeks before using.

Per serving (excluding unknown items): 229 Calories; 0g Fat (0% calories from fat); 0g Protein; 67g Carbohydrate; 0mg Cholesterol; 12mg Sodium

Food Exchanges: 4 1/2 Other Carbohydrates

NOTES : 9-28-99 Used tupelo honey. Omitted white pepper, added 1/4 tsp mustard seed and 1 dried chile pepper to each jar. The spring batch worked well with baby round carrots, used trimmed baby carrots from the grocery store this time.