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Marinated Carrots
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3 lb. carrots
1 med. onion, sliced and separated
into rings
3/4 c. cider vinegar
2/3 c. sugar
1/2 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
1/4 c. snipped parsley
Peel and cut carrots diagonally into 1/4 inch slices. Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain. Combine remaining ingredients, stirring until sugar and salt are dissolved. Pour over warm carrots. Refrigerate, covered, at least 12 hours. Serve with slotted spoon.
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