Pickled Herb Carrots Recipe
This Pickled Herb Carrots recipe is one of the gems from my family cookbook. This Pickled Herb Carrots when served as Side Dish is sure to please your family members. A good way to use up Vegetable is to make some delicious Pickled Herb Carrots. Please try out this Pickled Herb Carrots recipe. I am waiting to know how it worked for you.
Ingredients
2/3 cup dry white wine
2 /3 cup white wine vinegar
1/2 cup olive oil
1 teaspoon sugar
1 teaspoon salt
5 fresh thyme sprigs, minced, or 1/2 teaspoon dried, crumbled
3 fresh parsley sprigs, minced
1 garlic clove, minced
1 bay leaf
1/8 teaspoon ground red pepper
2/3 cup water
1 pound tender young carrots, cut into Winch julienne
1 1/2 tablespoons Dijon mustard
Directions
Combine wine, vinegar, oil, sugar, salt, thyme, parsley, garlic, bay leaf and pepper in large skillet.
Stir in 2/3 cup water.
Place over medium-high heat and bring to boil.
Add carrots and continue boiling until carrots are just crisp-tender, 20 to 25 minutes.
Stir in mustard, blending thoroughly.
Cover and set aside.
Let marinate in cool place 2 to 3 days.
Stir in 2/3 cup water.
Place over medium-high heat and bring to boil.
Add carrots and continue boiling until carrots are just crisp-tender, 20 to 25 minutes.
Stir in mustard, blending thoroughly.
Cover and set aside.
Let marinate in cool place 2 to 3 days.
