10 to 16 carrots
1/4 c. chopped parsley
1 sm. onion
1 tbsp. sugar
1 tbsp. dill weed or dill seed
1 tsp. salt
1 tsp. pepper
1 1/2 tsp. garlic powder
1 tsp. salad elegance (optional)
1/4 c. oil
1/4 c. water
1/2 c. vinegar

Peel and cut carrots into 2 inch lengths. Cook in boiling, salted water until tender. Drain; cool. Mix with onion and parsley. Combine rest of ingredients. Cover carrots and marinate in the refrigerator for several hours or longer. Serve as vegetable or relish. Add thyme, if desired.