Pickled Baby Carrot With Mustard Seeds, Honey And Dill

Ingredients

160 ml wine vinegar
120 ml honey
30 ml mustard seeds
3 gr salt
500 gr baby carrots
9 gr dill

Instructions

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.