Pickled Dill Carrots - cooking recipe

Ingredients

7 carrots, sliced 1/4-inch thick (1 1/4 lbs)
4 sprigs fresh dill
3/4 cup white wine vinegar
3/4 cup water
1/3 cup sugar
kosher salt
1 teaspoon dill seed
1/2 teaspoon caraway seed
fresh coarse ground black pepper

Preparation

Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
Pack the carrots and dill sprigs into a quart jar.
To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.