Instructions: In a medium nonreactive saucepan, add vinegar, sugar, garlic, salt, mustard seeds and bay leaf; bring to a boil. Stir in sliced carrots, cover and return to a boil. Reduce heat to low; simmer until carrots are softened, but still crisp, 8 - 10 minutes.

Rinse carrots in colander under cold running water; remove bay leaf and serve.

Serving: generous 1/2 cup

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