Title: Pickled Baby Carrot with Mustard Seeds Honey & Dill
Categories: Vegetable Relish
Yield: 1 Batch

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	Minced fresh dill; OR...
2	ts	-Dried dill

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.

Adapted from a recipe in Bon Appetit, November 1994 Typed for you by Karen Mintzias Date: Wed, 28 Aug 1996 21:58:11 -0500

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