PICKLED BABY CARROTS

PICKLED BABY CARROTS

2 lbs. fresh baby carrots
2/3 c. white wine vinegar
½ c. honey
2 T. mustard seed
2 T. dill weed
1 t. salt

Place 1-inch water in large saucepan; add carrots; bring to boil. Reduce heat; cover and simmer for 5 to 6 minutes or until crisp-tender. Drain. Combine all ingredients; cover and refrigerate for 8 hours or overnight, stirring several times.