Cook the carrots in a large pot of salted boiling water until tender but still crisp, about 5 minutes. Drain.
Combine the vinegar, honey, mustard seeds, and salt in 2 quart bowl. Add the hot carrots to the vinegar mixture. Stir to cool.
Cover and store in the refrigerator for 3-5 days. Serve at room temperature sprinkled with fresh dill.
Try this with poultry or fish or as a low calorie appetizer.
Originally Submitted
9/29/2012
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