Marinated Dill Carrots Recipes

EASY MARINATED CARROTS

Steps:

• Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
• Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
• Cover the container and refrigerate vegetables, 8 hours to overnight.

CARROTS WITH DILL

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

MARINATED CARROTS

Steps:

• Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
• While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

MARINATED CARROTS

Steps:

• Parboil the carrots until just tender, about 5 minutes.
• Drain well and place in a deep serving dish.
• Mix the garlic, oregano, salt and pepper and red wine and pour over the carrots.
• Then pour the olive oil over the carrots to cover.
• Wrap with plastic and chill for 2-3 hours before serving.

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.

MARINATED DILL CARROTS

Steps:

• Mix all ingredients together and let carrots marinate in refrigerator overnight.

MARINATED CARROTS

Steps:

• Cook carrots until crisp tender in salted water.
• Drain Well.
• Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
• Pour over carrots.
• Add onion and green pepper.
• Combine well.
• Refrigerate at least 24 to 48 hours.

MARINATED VEGETABLES WITH MUSTARD DILL DRESSING

Steps:

• Make marinade:
• In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
• Preheat oven to 400°F.
• Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.
• Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.
• In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
• Make dressing:
• In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
• Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.

GREEN BEANS, CARROTS OR CAULIFLOWER MARINATED IN DILL

Steps:

• If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long.
• In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt.
• Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
• Drain immediately and cool.
• Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic.
• Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies.
• Cool, cover and chill overnight or as long as 2 weeks.

LEMON DILL CARROTS

Steps:

• Heat the olive oil in a large nonstick frypan over medium high heat.
• Add carrot, and saute for 2 minutes.
• Stir in broth, rind, juice, celery salt and 1/4 teaspoon black pepper.
• Cover, reduce heat to medium low and cook for 10 minutes or until tender, stirring occasionally.
• Remove from heat, stir in dill.