Return to Content

Marinated Finger Carrots

Marinated Finger Carrots
0 votes, 0.00 avg. rating (0% score)
by

Tiny finger carrots marinated in a spicy broth are delightful to munch as an appetizer or as part of a picnic lunch.

Ingredients:

  • 1 pound finger carrots
  • 3/4 cup white vinegar
  • 1/2 cup water
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon dill seed
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon chopped fresh dill leaves

Instructions:

1. Steam or boil the carrots until crisp-tender. Immediately submerge them in cold water. Then rub the carrots under a gentle stream of cool tap water to remove their skins. Place them in a bowl.
2. Combine the vinegar, water, sugar, and salt in a saucepan. Stir over medium heat until the sugar is dissolved. Add the garlic, mustard seed, dill seed, and red pepper. Simmer, uncovered, for 20 minutes. Remove from the heat and stir in the dill leaves.
3. Pour the vinegar mixture over the carrots and toss to coat evenly. Cover the bowl and refrigerate for 6 to 8 hours. Stir occasionally to promote even marinating.

Tags:
Updated Thursday, October 28th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350