7 medium carrots (1¼ pounds), peeled and sliced ¼ inch thick
4 sprigs dill
¾ cup white vinegar
½ cup sugar
2½ teaspoons salt
1 teaspoon dill seeds
½ teaspoon caraway seeds
½ teaspoon pepper
Instructions
Boil a medium pot of water and add the carrots until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Place in a 1 quart jar with the fresh dill.
Combine vinegar, ¾ cup water, sugar, salt, dill seeds, caraway seeds and pepper in the saucepan and bring to a boil.
Pour the hot brine into the jar and allow to cool completely. Cover and refrigerate for up to a week.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/pickled-dill-carrots/