Ingredients
2 pounds fresh baby carrots2/3 cup white wine vinegar1/2 cup honey2 tablespoons mustard seed2 tablespoons dill weed1 teaspoon salt
Preparation
Place 1 in. 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.
