Refrigerated Dilled Vegetables
- 1 cup water
- ¼ cup of Blossom Lemon Dill Vinegar
- ½ teaspoon salt
- 6 carrots, penny-cut
- 1 bunch of asparagus, broccoli florets, or other preferred vegetables
Place all ingredients in a covered saucepan. Cook on high until veggies are almost tender, approximately 2–3 minutes. Cool. Refrigerate in liquid until well-chilled. Drain and serve cold.