3/4 c. white wine vinegar
1/4 c. water
1/4 c. honey
1/2 tsp. dried whole dill weed
1/2 tsp. mixed pickling spices
1 tsp. salt
1/2 lb. baby carrots, scraped
Sprigs of fresh dill (optional)

Combine first 6 ingredients in large saucepan; bring to a boil. Add carrots; cover, reduce heat and simmer 10-12 minutes or until crisp and tender. Remove from heat, pour mixture into plastic container; set container in bowl of ice water to cool quickly. Chill. Serve with slotted spoon. Garnish with sprigs of dill.