MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: Pickled Baby Carrot with Mustard Seeds  Honey & Dill
  Categories: Vegetables, Relishes
       Yield: 1 batch
  
     2/3 c  White wine vinegar
     1/2 c  Honey
       2 tb Whole mustard seeds
       1 ts Salt
       2 lb Peeled baby carrots
       2 tb Minced fresh dill; OR...
       2 ts -Dried dill
  
   Blend together first 4 ingredients completely.  Cook carrots in
   boiling salted water until just crisp-tender, about 5 minutes.  Drain
   well. Toss carrots with dressing.  Cool to room temperature.  Cover
   and chill overnight.  (Can be made 3 days ahead.)
   
   Serve carrots at room temperature, mixed with dill.
   
   Adapted from a recipe in Bon Appetit, November 1994 Typed for you by
   Karen Mintzias
  
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