Pickled Baby Carrot with Mustard Seeds, Honey and Dill

2/3 c White wine vinegar

1/2 c Honey

2 tb Whole mustard seeds

1 ts Salt

2 lb Peeled baby carrots

2 tb Dill, minced

Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill.