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Ruth's Recipes

Ruth's Recipes

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Published by The Post-Standard
A collection of 114 recipes from Ruth Sara Goldman of Auburn, NY.
A collection of 114 recipes from Ruth Sara Goldman of Auburn, NY.

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Published by: The Post-Standard on Oct 04, 2013
Copyright:Attribution Non-commercial


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Ruth’s Recipes

APPEArED in SyracuSe PoSt-
Standard —
rECiPE SwAP, 4/16/98

Regular contributor Ruth
Goldman of Auburn,
who just returned after
wintering in Florida, sent
a recipe for Pickled Baby
Carrots with Mustard
Seeds, Honey and Dill
that came from Bon
Appetit magazine.


2/3 cup white wine vinegar

1/2 cup honey

2 tbsp. whole mustard seeds

1 tsp. salt

2 packages (1 lb. each) ready-
to-eat peeled baby carrots

1 1/2 tsp. dried dillweed


1. Whisk together vinegar,
honey, mustard seeds and
salt until well blended.

2. Cook carrots in large
pot of boiling water until
just crisp-tender, about 10
minutes; drain well.

3. Add hot carrots to
dressing; cool.

4. Cover and chill overnight,
stirring occasionally. (Can be
made three days ahead.)

5. When ready to serve, bring
carrots to room temperature.

6. Stir in dill and serve.

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