Dill Baby Carrots
|White wine vinegar||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Dried whole dill weed||1⁄2 Teaspoon|
|Mixed pickling spices||1⁄2 Teaspoon|
|Baby carrots||1⁄2 Pound, scraped|
Combine first 6 ingredients in large saucepan; bring to a boil.
Add carrots; cover, reduce heat and simmer 10-12 minutes or until crisp and tender.
Remove from heat, and pour mixture into plastic container, set container in bowl of ice water to cool quickly.
Chill, Serve with slotted spoon.
Garnish with sprigs of dill, if desired.