Preparation:
1. Peel carrots, cut half cross wise, simmer in small amount of boiling salted water. Cool suficently to cut in julinne sticks.
2. In sauce pan combine vinegar, carrot juice, sugar, onion and parsley flakes and loose pickling spices. Simmer to flavor, then add drained cooked carrots.
3. Cool refrigerate with a cover over night or 8 hours to marinate. Reheat slightly in liquid to serve. Keep any left overs refrigerated. Tasty served cool too. | 