Top | Farmer-Vendor recipes

Dilled Vegetables

(recipe, Hillsdale Farmers' Market)

primary-image, l


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!


  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


  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.