Dilly Carrots

• 34 cup white wine vinegar
• 14 cup water
• 14 cup honey
• 12 teaspoon whole dried dill weed
• 12 teaspoon mixed pickling spices
• 1 dash salt
• 1 (12 ounce) package baby carrots, scraped

1. Combine first 6 ingredients in a large saucepan; bring to a boil.
2. Add carrots; cover, reduce heat, and simmer 10 to 12 minutes or until crisp-tender.
3. Remove from heat, and chill.
4. Serve with a slotted spoon.
5. Garnish with dill sprigs, if desired.

white wine vinegar, water, honey, dill, mixed pickling, salt, baby carrots

Taken from www.food.com/recipe/dilly-carrots-181624 (may not work)