Nippy Carrots

This makes a tangy carrot snack or as part of a picnic basket lunch. It gets tangier as it sits in the fridge, and as we like it a just the way it is I use it within a day or so.

• Ready In: 25 mins
• Serves: 10

Ingredients

• 1  lb  medium carrot
• 3  tablespoons  salad oil
• 2 -3  garlic cloves, minced (to taste)
• 1  tablespoon  chopped onion
• 1⁄4 cup vinegar
• 1  tablespoon  pickling spices
• 1  teaspoon salt
• 1⁄2 teaspoon dry mustard
• 1⁄8 teaspoon pepper
• 1  onion, thinly sliced

Directions

1. Cut carrots diagonally into thin slices. In a 12-inch skillet over medium heat, in hot oil, cook garlic and chopped onion until tender, about 5 minutes; add carrots and vinegar. Loosely tie pickling spice in a square of cheesecloth; add to carrots with salt, dry mustard and pepper.
2. Simmer, covered, 5 minutes until carrots and crunchy and crips; discard spice bag. Pour mixture into shallow dish; top with sliced onion. Cover and refrigerate, tossing occasionally.