Pickled Baby Carrots
Ingredients
2 lb fresh baby carrots
2/3 c white wine vinegar
1/2 c honey
2 tbsp mustard seed
2 tbsp dill weed
1 tsp salt
Instructions
Place 1" of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.