PICKLED BABY CARROTS

1 pound freshly picked baby carrots
2 cups water
1/2 cup white wine vinegar
1 teaspoon salt
1 teaspoon whole mustard seed
1 teaspoon peppercorns
1 bay leaf
1 tablespoon sugar

Trim carrots at both ends and scrub well.

Combine carrots with remaining ingredients and cook 6 to 8 minutes until tender but still crisp. (Cooking time will depend on the size of carrots.)

Cool the carrots in the liquid. Place cooled carrots and liquid in 2 half-pint jars with lids and rings. Store in the refrigerator for up to 6 weeks.

Makes approximately 2 cups
Source: Pickling Collection Recipe Insert by Renee Shepherd and Fran Raboff