Pickled carrots

1-1/2 C water
1/4 C balsamic vinegar
1 t salt
1 T mustard seeds
1 t fennel seeds
2 T honey
1-1/2 pounds carrots, peeled and sliced
8 cloves garlic

Combine water with vinegar, salt, mustard, and fennel seeds. Bring to a boil and stir in the honey.  Add the carrots and garlic. Simmer gently for about 10 minutes, until the carrots are tender-crisp.

Cool, then store in a jar with a tight-fitting lid.