Pickled Carrots - cooking recipe

Ingredients

12 medium carrots (baby carrots will do)
1/4 cup olive oil
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried basil
1/8 teaspoon pepper
1 1/2 tablespoons vinegar (any kind)
1/2 garlic clove, crushed
1 tablespoon minced onions or 1 tablespoon chives
1 tablespoon chopped green onion
1 tablespoon lemon juice

Preparation

Cut carrots into strips.
Cook in 1 inch of boiling water with 2 teaspoons salt until crisp-tender (about 10 minutes).
Drain Well.
COmbine remaining ingredients.
Pour over carrots and refrigerate at least 1 hour or over night.
Serve cold.