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