Pickled Dill Carrots

Came across this recipe in the current issue of the Food Network Magazine, Pickled Dill Carrots. It sounded and looked great so today I made some for myself. They have to refrigerated for at least 24 hours so I'll let you know how they taste sometime tomorrow. I substituted the Medium Carrots, and slicing them, with Mini Carrots and also I used Splenda Sugar instead of the regular Sugar. I left the recipe along with a web link to the Food Network web site.




Pickled Dill Carrots

Ingredients
7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
4 sprigs dill
3/4 cup white wine vinegar
1/3 cup sugar
Kosher salt
1 teaspoon dill seeds
1/2 teaspoon caraway seeds
Coarsely ground pepper


Directions
Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.

Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.

Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pickled-dill-carrots-recipe/index.html?oc=linkback