Pickled Carrots by Carol Brock (Victoria, Australia) 1 kg of carrots (2 pounds) 4 cups cider vinegar 2 cups sugar 1 bay leaf 2 teaspoons mustard seeds 1/2 teaspoon dill seeds 1 teaspoon salt Peel carrots and remove stalks. Place vinegar, sugar, bay leaf, mustard and dill seeds and salt into saucepan and bring to boil, dissolve sugar. Add carrots and cook 3 - 5 minutes. Don't let them become soft. Remove the bay leaf. Using a slotted spoon, remove the carrots to hot, sterilised jars. Pour the hot liquid to completely cover carrots and seal the jar. Store in glass jars and open in a week. Will keep in a dark cupboard for 2 months. Refrigerate after opening.