6 med. carrots (about 1 lb.)
1 c. water
1 tbsp. mustard seed
1 c. vinegar
3/4 c. sugar
1 head fresh dill or 1/2 tsp. dried dill weed

Pare carrots and cut into 3 inch lengths. Cook in boiling water for 10 minutes. Drain and quarter. In saucepan, combine sugar, vinegar, water, mustard seed and dill. Simmer 10 minutes. Add carrots and simmer 1 minute more. Cool. Refrigerate 8 hours or overnight. Drain well before serving.