2 lb. bag small whole carrots, peeled
1 onion, sliced thin
1/2 cup salad oil
1/2 cup sugar
1/2 cup vinegar
1 tsp. celery seed
1/4 tsp. dry mustard
1/4 tsp. salt
parsley, to taste

Cook the carrots until slightly tender. Toss the carrots with the onion slices. Mix the rest of the ingredients together and pour over the carrots and onions. Marinate in refrigerator overnight.

Submitted by: Bruce Wright