Pickled Carrots

This is a family recipe, I can't remember a time when they weren't at the table. The longer they marinate the better they are. I suggest adjusting the seasonings or changing them to your taste.

• Ready In: 35 mins
• Serves: 4

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

Directions

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