Instructions: Heat the water, 2 tablespoons of the vinegar, the salt and mustard seeds to just boiling. Stir in the honey until it dissolves.

Add the carrots, garlic, and dill, and lower the heat to a simmer. Cook uncovered for about 10 minutes, or until the carrots are as tender as you like them.

Cool to room temperature, then add the remaining 2 tablespoons of vinegar and another sprig of dill or two, if desired.

Transfer to a tightly lidded container and chill.

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