1 lb. bag peeled baby carrots
2 bay leaves
1/2 c. distilled white vinegar
1/4 c. water
3 tbsp. sugar
1/2 tsp. salt
1/2 tsp. mustard seeds
1/2 tsp. dry dill weed
1/4 tsp. crushed red pepper
1/4 tsp. dill seeds
1 clove garlic, minced or pressed

Arrange whole carrots in a vegetable steamer. Cover and steam over boiling water until just tender when pierced (10-12 minutes). Plunge into cold water to cool quickly; then drain. Arrange carrots vertically in a clean 1-pint jar that is about the same height as carrots. Tuck in bay leaves. In a bowl, stir together vinegar, water, sugar, salt, mustard seeds, dill weed, red pepper, dill seeds, and garlic until sugar is dissolved. Pour over carrots, cover tightly, and refrigerate for at least 2 days or up to 3 weeks.

Makes 1 pint.