Pickled Dill Carrots

• 7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
• 4 sprigs dill
• 3/4 cup white wine vinegar
• 1/3 cup sugar
• Kosher salt
• 1 teaspoon dill seeds
• 1/2 teaspoon caraway seeds
• Coarsely ground pepper

1. Bring a medium pot of water to a boil.
2. Add the carrots and cook until crisp-tender, about 1 minute.
3. Drain and rinse under cold water until cool.
4. Pack the carrots and dill sprigs into a 1-quart jar.
5. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
6. Pour the hot brine into the jar and let cool completely.
7. Cover and refrigerate overnight or up to 1 week.
8. Photograph by Charles Masters

carrots, dill, white wine vinegar, sugar, kosher salt, dill seeds, caraway seeds, ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pickled-dill-carrots-recipe.html (may not work)