Dilled Baby Carrots

Place carrots in large saucepan; cover with water. Bring to a simmer and reduce heat to low. Simmer for 5-7 minutes until carrots are tender.

Meanwhile, combine vinegar, 2/3 cup water, sugar, and mustard seed in large saucepan. Bring to a simmer; simmer while the carrots are cooking.

Drain carrots when done and add to vinegar mixture along with dill, salt, and pepper. Let cool 30 minutes, then refrigerate 8 hours before serving. Store, covered, in the refrigerator up to 4 days. Remove carrots from liquid before serving. Serves 8-10