1 pound baby carrots, peeled
1/2 teaspoon dried dill weed
1 teaspoon mustard seed

Pickling Solution:
3/4 cup cider vinegar
1/2 cup water
1/2 teaspoon pickling spices
12 whole black peppercorns

Trim carrots so they fit vertically 3/4-inch below the rim of a wide-mouth pint glass jar.

In a large skillet, cook carrots in water to cover until crisp-tender, about 5 minutes. Drain.

Loosely pack carrots vertically into a sterilized wide-mouth point glass jar along with dill weed and mustard seed.

In a small saucepan, bring pickling solution ingredients to a boil. Pour hot liquid over carrots to cover. Reserve any extra liquid.

Cover and refrigerate. If needed, add reserved liquid after carrots are chilled to keep carrots covered with liquid. Use within one week.

Recipe makes ten servings.

Nutrition information per serving:
Calories: 28
Total Fat: trace
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 16mg
Carbohydrate: 6g
Fiber: 1g
Protein: 1g
Exchanges: Free Food