What with vacations, family visits, and the busy days of summer,
I've gotten really behind on my digests. But I wanted to pass on
this recipe which I made (actually, quadrupled) for a friend's 50th
birthday party/picnic. Although it needs to sit for a week, it's
really worth the wait. The recipe is based on one from Lean and
Luscious II.
Dilled Carrots
1 pound fresh carrots, scrubbed, cut into 4 inch long
strips about 1/4 to 1/2 inch wide
1 cup vinegar
1 cup water
2 teaspoons salt
1 1/2 teaspoons dill seed
1 garlic clove, cut in quarters
2 tablespoons sugar
Steam carrots, covered, over boiling water for about 4 minutes,
just until tender-crisp. Drain. Place in a bowl or jar. In a
small saucepan, combine remaining ingredients. Bring to
a boil over medium heat. Reduce heat to low and simmer 5
minutes. Pour this, still hot, over carrots. Cover and refrigerate
for one week.
Enjoy!
Kim Allen
Baltimore, Maryland
KimAllen@xxxxxxx
------------------------------