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Pickled Baby Carrot with Mustard Seeds, Honey and Dill Recipe

2/3 c White wine vinegar 1/2 c Honey 2 tb Whole mustard seeds 1 ts Salt 2 lb Peeled baby carrots 2 tb Dill, minced 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.

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