Dilled Carrots
Ingredients:
- 2 (10 oz.) pkgs. frozen whole baby carrots
- 1 tsp. sugar
- 1 Tbsp. butter or margarine
- 2 tsp. dried whole dill weed
Directions:
Cook carrots according to package directions, adding sugar to the water. Drain well. Add butter and dill weed, tossing gently until carrots are evenly coated.
By Robin
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Variations
Dilled Carrots
A very old recipe. I like the simplicity of it.
Ingredients:
- 1 lb. carrots (at room temperature, so you can cut them into strips easier.)
- 1/2 tsp. salt
- 1 tsp. sugar
- 2 large cloves garlic, sliced
- 1 small onion, sliced thin
- 2 tsp. dried dill weed or two heads of fresh dill
- 1 cup water
- 1 cup vinegar
Directions:
Fill one quart jar with sliced carrots. Add salt, sugar, garlic, onion and dill. Boil water and vinegar and pour into jar to fill. Cover tightly and turn upside down. Marinate in the refrigerator overnight.
This may be used for zucchini, beets, cauliflower, and broccoli.
Servings:
Makes one quart
Prep Time:
30 (plus overnight marinating) Minutes
Source: American Pastimes: A Treasury of Old-Time Crafts and Ideas
By Robin F. from TN
Shared on: 07/06/2011
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