1 1/2 c. white vinegar
1/3 c. sugar
1 tsp. celery seed
2 tsp. mustard seed
2 c. carrots that have been scraped & cut into 3 inch strips

Bring vinegar, sugar, celery seed and mustard seed to boil. Add carrots and return to a boil; reduce heat and simmer for 5 minutes. Chill. (May be kept in covered container in refrigerator for 2 weeks.)