Pickled Dill Carrots

• 7 carrots, sliced 1/4-inch thick (1 1/4 lbs)
• 4 sprigs fresh dill
• 3/4 cup white wine vinegar
• 3/4 cup water
• 1/3 cup sugar
• kosher salt
• 1 teaspoon dill seed
• 1/2 teaspoon caraway seed
• fresh coarse ground black pepper

1. Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
2. Pack the carrots and dill sprigs into a quart jar.
3. To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
4. Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.

carrots, dill, white wine vinegar, water, sugar, kosher salt, dill, caraway seed, ground black pepper

Taken from www.food.com/recipe/pickled-dill-carrots-500485 (may not work)