Dilled Carrot Salad Food

MAPLE DILL CARROTS

Steps:

• Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

EASY PICKLED CARROTS

Steps:

• Wash, peel, and cut the carrots into sliced spears. Peel garlic. Wash dill weed heads. Set aside.
• Prepare your jars, lids and seals for canning. Bernardin has an excellent step-by-step Home Canning resource here.
• Once your jars and lids are sterilized, place 1 - 2 garlic cloves and 2 dill weed heads into each jar.
• Fill the jars with the carrot spears to 1 inch of the top, making sure to pack them in as tightly as you can.
• In a saucepan boil together all of the brine ingredients.
• Then using a small funnel, pour the brine over the carrot spears, filling the jar to about 1/2 inch from the top (1/2 inch headspace).
• Put on the lids and seals, then process in a hot water bath for 1/2 hour.
• Let marinate for at least a week, a few weeks is best.

DILLED CARROTS

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.

DILLED CARROTS

Steps:

• Heat dressing in large nonstick skillet on medium-high heat. Add carrots; cook and stir 2 minutes.
• Add broth and juice; cover. Reduce heat to medium-low. Cook 10 minutes or until carrots are crisp-tender, stirring occasionally.
• Sprinkle with seasonings.

DILLED CARROTS

Steps:

• Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
• combine vinegar, water and salt in a nonreactive Dutch oven.
• Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
• Pack carrot sticks into jars and place a.
• second head of dill on top.
• Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
• bubbles with a narrow rubber spatula or plastic knife.
• Add additional pickling liquid, if required, to maintain headspace.
• Wipe jar rims thoroughly with a clean damp cloth. Seal.

DILLED CARROT SALAD

Steps:

• In a bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with fine-shredding disk or using large holes of a hand grater grate carrots and stir into vinaigrette.

CARROTS IN DILL BUTTER

Steps:

• In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

PICKLED DILL CARROTS

Steps:

• Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
• Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
• Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

CHILLED DILLED SUMMER CARROT SALAD

Steps:

• Note: If the carrots are large you'll need to quarter then lengthwise.
• Lightly steam or parboil the carrots until just tender but still crisp. (It's better to steam than to parboil to maintain the nutrients.).
• Drain and then immediately rinse with cold water to stop the carrots from cooking. Set aside to drain.
• Meanwhile, whisk together the olive oil, vinegar, salt and pepper.
• Place the drained carrots and onions on a serving platter or in a large salad bowl.
• Pour the dressing over the carrots and onions. Toss.
• Cover and chill at least 3 hours.