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Dilled Vegetables

(recipe, Hillsdale Farmers' Market)

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Introduction

This week's recipe comes from Connie Rawlings-Dritsas, owner of Blossom Vinegars. Connie's vinegar adds a nice flavor to the vegetables. Connie has many other recipes at her stall and on her website. Enjoy!

Ingredients

1. 1 cup water
2. ¼ cup Blossom's Lemon Dill Vinegar
3. ½ tsp. salt
4. 6 carrots, penny cut (or mixed vegetables, asparagus, or broccoli florets)

Steps

1. Place all ingredients in a covered saucepan
2. Cook until almost tender
3. Cool. Refrigerate in liquid until well chilled.
4. Drain and serve cold.