HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Fruits, grains & veggies -> Veggies Dill-Pickled Vegetables Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 2 cups red white, and/or yellow pearl onions 1 pound baby carrots 1 1/2 cups white wine vinegar 2 1/2 cups water 2/3 cup sugar 2 tsp. dill seed 2 tsp. salt 4 large stalks celery, sliced into 4 inch sticks Directions Boil onions 3 minutes in a large saucepan of boiling water. Drain well. Cool onions and peel. Place onions and baby carrots in two 1 quart vanning jars. Combine vinegar, water, sugar, dill seed and salt in a medium saucepan and heat to a boil. Pour mixture over vegetables in jars. Cool completely. Add celery. Cover and refrigerate at least 12 hours before serving. Makes 2 quarts. Related Recipes •   Vegetable Dip •   Family Favorite Twice Stuffed Potatoes •   Beef Fajitas •   Dill Dip •   Pot Roast with Sour Cream Gravy •   Salmon Croquettes With Dill Sauce •   Mushroom Barley Soup •   Poached Salmon with Mustard-Dill Sauce •   Lobster Pate •   Beef Borscht •   Southern Style Chicken Salad •   Catfish BLT Sandwich with Dill Mayonnaise •   Cucumber Dip •   Potato Salad with Dill Mustard Seed Dressing •   Fettuccine with Smoked Salmon •   Boston Market Dill Potato Wedges •   Sweet 'n Sour Meatballs •   Kosher Pickles •   Roasted Herbed Potatoes •   Quick Spring Salad with Bleu Cheese-Dill Dressing View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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