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Ingredients
US|METRIC
2 SERVINGS
- 1 lb. baby carrots
- 1 cup white wine vinegar
- 1 cup water
- 2 tsp. pickling salt (or kosher)
- 1/4 tsp. ground white pepper
- 3 Tbsp. honey
- 4 sprigs dill (fresh young, I used 2 pinches of dried dill)
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