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Carrot Pickles
By Chef Mollie Katzen


1/2 cup Water
4 tablespoon Balsamic Vinaigrette
1 teaspoon Salt
1 tablespoon Mustard Seeds
2 tablespoon Honey
1 1/2 pounds Organic Carrots (use Baby Carrots)
8 cloves Organic Garlic medium sized
3 sprigs Dill (fresh) large


Place the water in a medium sized saucepan with 2 tablespoons of the vinegar, the salt and the mustard seeds.

Heat just to boiling, then stir in the honey until it dissolves.

Add the carrots, garlic and dill, and lower the heat to a simmer.

Cover uncovered for about 10 minutes, or until the carrots are as tender as you like them.

Cool to room temperature, then add the remaining 2 tablespoons of vinegar.

Additional fresh dill may be added at this time.

Transfer to a tightly lidded container and chill before serving.