I'm thinking that this photograph isn't that appetizing... especially after my husband told me that these carrots looked like body parts floating in a jar in our fridge. But don't let the photo deceive you. These carrots are great. They are spicy, tangy, crunchy, unexpected, and unique. I followed this recipe, but used 1/2 tsp of ground mustard instead of the mustard seed, because that is what I had on hand. I served these as one of the snacks at our wine and cheese party, and several people really liked these paired with the combination of Zinfandel and Asiago.