-Place 1 1/2 cups water in a saucepan with the following:
2 TBS Balsamic vinegar
1 TBS mustard seeds
1 tsp sea salt
-Cook over medium heat until hot but not boiling, then add:
2 TBS honey and stir until it dissolves.
-Slice 1 bunch of carrots into 1/2 inch disks and add to the saucepan along with 8 whole garlic cloves.
-Lower heat and cook uncovered for 10 minutes. Remove the pan from the heat and cool to room temperature.
-When cool add 2 more TBS Balsamic vinegar and a sprig or 2 of cilantro or basil.
-Transfer to a tightly lidded container and chill.
-These will keep nicely for several weeks.