PICKLED BABY CARROTS WITH MUSTARD SEEDS, HONEY AND DILL
Steps:
- Whisk first 4 ingredients in large bowl until well blended. Cook carrots in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain well. Add hot carrots to dressing. Cool carrots to room temp. Cover and chill overnight, stirring occasionally. Bring carrots to room temp. Stir in dill and serve.
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