Dill-Pickled Vegetables

• 3/4 pound red, white, and/or yellow pearl onions (about 2 cups)
• 1 pound baby carrots with tops* (about 40), peeled and trimmed
• 1 1/2 cups white-wine vinegar
• 2 1/2 cups water
• 2/3 cup sugar
• 2 teaspoons dill seeds
• 2 teaspoons salt
• 4 large celery ribs, cut into 4- by 1/2-inch sticks
• *available at specialty produce markets and some supermarkets

1. In a large saucepan of boiling water blanch onions 3 minutes and drain in a colander.
2. Cool onions just until they can be handled and peel.
3. Arrange onions and carrots in two 1-quart Mason-type jars.
4. In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer 3 minutes.
5. Pour hot mixture over onions and carrots and cool completely.
6. Add celery.
7. Chill vegetables, covered, at least 12 hours to develop flavors.
8. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.

red, carrots, whitewine vinegar, water, sugar, dill seeds, salt, celery

Taken from www.epicurious.com/recipes/food/views/dill-pickled-vegetables-13417 (may not work)