Pickled Herb Carrots Recipe
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.
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