1 c. white pepper
1/2 c. water
1 tsp. pickling spice (tied in cheesecloth)
1/2 tsp. salt
2 cloves garlic
2 lbs. carrots, pared and cut into 1/4 inch slices
2 packets artificial sweetener
2 tsp. chopped fresh dill
2 tsp. chopped fresh parsley

Simmer first 5 ingredients 5 minutes in small saucepan. Cook carrots separately in boiling water for 3 minutes. Drain and transfer to a dish or pan suitable for marinating. Add vinegar mixture to carrots after discarding pickling spice and garlic. Add sweetener and pour over hot carrots. Toss. Sprinkle with dill, parsley and pepper. Cover tightly and chill at least 3 hours, turning every half hour.