Pickled Carrots

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.