1/2 c. apple vinegar
1/2 c. salad oil
3/4 c. sugar
1 can whole baby carrots
1 tbsp. chopped pimento
1/2 c. green pickle relish

Heat vinegar, salad oil, and sugar in saucepan. Add carrots. Let stand overnight in refrigerator. Drain. Add pimento and pickle relish. Yield: 6 servings.