Carrots In Honey And Vinegar – a delicious recipe with baby carrots, white wine vinegar, water, honey, honey, pickling salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Combine the vinegar, water, honey, salt, and pepper in a nonreactive (stainless steel) saucepan and boil until the honey has dissolved.
3
Evenly divide the carrots into hot, clean jars, wedging the carrots and stacking some upside down.
4
Fill the jars with the hot liquid, leaving 1/2 inch of headspace.
5
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.
6
Process for 30 minutes in a boiling-water-bath canner. Let the flavors marry for 2 weeks before using. Adjust for altitude if necessary.
88
kcal
Calories
20
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb baby carrots, 1 cup white wine vinegar, 1 cup water, 2 tablespoons honey, plus, and more.
Yes, Carrots In Honey And Vinegar falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
