Pickled baby carrot with mustard seeds, honey

1 Recipe

Ingredients

Quantity	Measure	Ingredient
⅔	cup	White wine vinegar
½	cup	Honey
2	tablespoons	Whole mustard seeds
1	teaspoon	Salt
2	pounds	Peeled baby carrots
2	tablespoons	Dill, minced

Directions

Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill.