Recipes for a picnic

  • Updated: May 22, 2013 - 12:40 PM

TOM WALLACE • twallace@startribune ASSIGN#110820_SLUG_basket05xx.#110820_05/20/2007 Widget for travel, picnic basket.

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Pickled Carrots √

Serves 4 to 6.

Note: Crunchy and tangy, these carrot sticks are great on a picnic. Make them the night before you head out. The recipe works equally well with asparagus. These will keep one month in a covered container in the refrigerator. From Beth Dooley.

1/2 lb. carrots, peeled and cut into 1/2- by 4-in. sticks

• 3/4 c. water

• 1/2 c. cider vinegar

• 2 tbsp. sugar

• 1 garlic clove, crushed

• 1 tbsp. dill seeds

• 1 tbsp. salt


Bring a medium pot of water to a boil and blanch the carrots until they’re bright orange, about 1 minute. Drain and refresh under cold water. Transfer carrots to a bowl.

In a small saucepan, bring the water, vinegar, sugar, garlic, dill and salt to a boil. Reduce the heat and simmer for 2 minutes. Pour this over the carrots and let cool, uncovered. Chill in the refrigerator before serving.

Nutrition information per each of 6 servings:

Calories 22 Fat 0 g Sodium 320 mg

Carbohydrates 5 g Saturated fat 0 g Calcium 17 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable.

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