My Mom's Carrots

Source: Recipe submitted by Theresa Lorenz
Prep time: 30 minutesCooking time: 30 minutesTotal time: 1 hour


This recipe was submitted by Theresa Lorenz in the 2012 We ♥ Local Food Savory Carrot Recipe Competition. Theresa says, This was my moms recipe - she fed 10 picky kids for 35 years. We all liked these carrots it was a great recipe to get kids to eat their carrots.


2 pounds
1/2 cup
apple cider vinegar
4 tablespoons
1 teaspoon
dill weed
salt to taste


Place the carrots, vinegar, butter and dill weed in a saucepan. Cook until the carrots are tender. Add water sparingly if needed. This recipe tastes best if it’s made the day before. If possible, refrigerate overnight before serving - the carrots taste best after the flavors have blended.