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.

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