- 2 pounds carrots
- 1 onion, chopped
- 1 cup cider vinegar
- 3/4 cup sugar
- 1/4 cup vegetable oil
- Salt and pepper
Peel and cook the carrots for about 10 minuntes (not too soft, they should still be a little firm).
Slice the carrots and dice the onion.
Heat the vinegar and dissolve the sugar in the vinegar. Add oil and lots of salt and pepper.
Marinate the carrots and onions in the vinegar mixture in refrigerator overnight. Drain before serving.