Categories: Vegetables, Pickles 
      Yield: 1 servings 
  
  1 1/2 lb Baby Carrots                        1 tb Dried Red Pepper Flakes 
      2 c  Water                               1 tb Dill Seeds 
      2 c  Cider Vinegar                       2 ts Salt 
      3    Cloves Peeled Garlic                4    Sprigs Fresh Dill * 
  
  * Sprigs of dill should be cut into 1" lengths with stems. 
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  Scrub carrots and trim ends if dark.  Heat the water, vinegar, garlic, 
  pepper flakes, dill seeds and salt in a large saucepan to a rolling boil. 
  Add carrots and heat to simmering.  Reduce heat and simmer covered for 10 
  minutes.  Using tongs, arrange carrots in hot sterilized pint jars.  To 
  sterilize jars, submerge in water and gently boil 10 minutes; leave in hot 
  water until ready to use.  Ladle hot vinegar mixture into jars, covering 
  carrots and distributing spices evenly.  Tuck fresh dill between carrots. 
  Cover jars tightly with new lids; let cool.  Store in refrigerator 2-3 
  days.  Flavor improves with storage.  From: Syd's Cookbook.