Lo-Cal Carrot Nibbles

• 1 lb. carrots, pared
• 1 Tbsp. onion, chopped
• 1/3 c. vinegar
• 1/2 tsp. dry mustard
• 3 cloves garlic, minced
• 1 Tbsp. pickling spice, tied in cheesecloth bag
• 1 Tbsp. salad oil
• 1 1/2 tsp. salt
• 1/3 tsp. pepper
• 1 onion, sliced and separated into rings

1. Cut carrots into 3-inch long and 1/4-inch wide strips.
2. Saute garlic and chopped onion in oil over low heat until soft.
3. Stir in vinegar, salt, mustard and pepper.
4. Add spice bag; bring to a boil.
5. Add carrot strips; cover and simmer for 5 minutes, stirring occasionally.
6. Carrots should remain crisp and crunchy.
7. Discard spice bag.
8. Transfer carrot mixture to shallow dish.
9. Top with layer of onion rings.
10. Cover and refrigerate until needed, basting occasionally.
11. The longer they marinate, the better.
12. Onions are tasty, too.
13. Makes 8 to 12 servings.

carrots, onion, vinegar, dry mustard, garlic, pickling spice, salad oil, salt, pepper, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975437 (may not work)