MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: Pickled Baby Carrot with Mustard Seeds  Honey & Dill
 Categories: Vegetables, Relishes
      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
 
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