2 lb. carrots
1 c. vinegar
1 c. vegetable oil
8-10 cloves garlic, crushed
2 tbsp. seasoned salt
1 tbsp. salt
Minced fresh parsley

Cut raw carrots into thin, short sticks. Mix the other ingredients except parsley. Place carrots in marinade and chill covered overnight (over 2 nights, even stronger). Stir carrots every few hours. Allow to come to room temperature before serving. Drain and sprinkle with parsley. Carrots can be stored in a tightly closed container in the refrigerator for months.