Marinated Baby Carrots

• 1 lb. bag peeled baby carrots
• 2 bay leaves
• 1/2 c. distilled white vinegar
• 1/4 c. water
• 3 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. mustard seeds
• 1/2 tsp. dry dill weed
• 1/4 tsp. crushed red pepper
• 1/4 tsp. dill seeds
• 1 clove garlic, minced or pressed

1. Arrange whole carrots in a vegetable steamer.
2. Cover and steam over boiling water until just tender when pierced (10-12 minutes).
3. Plunge into cold water to cool quickly; then drain. Arrange carrots vertically in a clean 1-pint jar that is about the same height as carrots.
4. Tuck in bay leaves.
5. In a bowl, stir together vinegar, water, sugar, salt, mustard seeds, dill weed, red pepper, dill seeds, and garlic until sugar is dissolved.
6. Pour over carrots, cover tightly, and refrigerate for at least 2 days or up to 3 weeks.
7. Makes 1 pint.

carrots, bay leaves, white vinegar, water, sugar, salt, mustard seeds, dill, red pepper, dill seeds, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=3380 (may not work)