Sweet And Sour Carrots - cooking recipe

Ingredients

6 large carrots, peeled, sliced and cooked
3/4 c. vinegar
carrot liquid
3/4 c. sugar
1/3 c. dehydrated onion flakes
1 tsp. parsley
3/4 tsp. pickling spice

Preparation

In saucepan, cover carrot slices with water and cook until tender.
Drain carrots, reserving liquid.
Cool.
In saucepan, combine vinegar, sugar, onion, parsley, pickling spice and 1/2 of the reserved carrot liquid.
Simmer to blend flavors, then add carrots.
Cool, covered, then refrigerate at least 8 hours to marinate.
Can be reheated in liquid or serve cold.
Refrigerate leftovers.