1 Place carrots in a colander. Sprinkle with salt and leave for 20 minutes. Rinse under cold water and pat dry. Put carrots and thyme in a shallow dish.
2 Combine vinegar, honey and mustard seeds in a small bowl, and pour over the carrots. Toss the mixture well to coat.
3 Transfer to a sterilised jar and chill for 6 hours, or overnight. Eat within three days of making.
Pickled carrots are great with cold roast meats or barbecue foods.