Dilled Carrots - Carole Bonvallet

“These are wonderful served as a side dish. My friend, Carole Bonvallet, served these with Christmas Dinner 2001. The main course was prime rib. Excellent!”
READY IN:
4hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 10 -16 carrots, peeled & cut into 1 inch lengths (or use the tiny baby carrots)
  • 12 cup parsley
  • 12 cup salad oil
  • 12 cup vinegar
  • 1 teaspoon pepper
  • 1 12 teaspoons garlic powder
  • 1 teaspoon sugar (or more for sweeter)
  • 1 tablespoon salt
  • 3 tablespoons dill (dry or fresh)
  • 1 teaspoon salad seasoning

Directions

  1. Peel and cut the carrots.
  2. Parboil them in a medium sized pot for about 2 to 3 minutes.
  3. Drain and plunge them into a bowl of cold water.
  4. Mix all other ingredients in a small bowl.
  5. Combine carrots and dill mixture in a container or seal bag.
  6. Allow to marinate for 4 hours.
  7. Overnight is better.

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