Carrots marinated with dill

Ingredients:

• 7 medium carrots (about 550 g), sliced ​​into 0.5 cm thick slices.
• 4 sprigs of dill
• 1 teaspoon of dill seeds
• 3/4 cup 5% table vinegar (preferred natural vinegar)
• 1/3 cup sugar
• Coarse salt
• 1/2 tsp caraway seeds
• Coarsely ground pepper

Preparation:

1. Bring a large pot of water to a boil. Add the carrots and cook for 1 minute, or until half-cooked. Drain and rinse the carrots with cold water until cool. Place the carrots and dill sprigs in a liter jar.
2. Prepare the brine: In a medium saucepan, combine vinegar, 3/4 cup water, sugar, 2.5 teaspoons salt, dill and caraway seeds, and 1/4 teaspoon black pepper. Bring to a boil.
3. Pour the hot brine into the jar and let it cool completely. Seal and refrigerate overnight or for up to 1 week.