2 cans whole, sm. carrots (drained)
3/4 c. sugar
Salt
Pepper
2/3 c. vinegar
1 tbsp. chopped parsley
1/2 c. oil
Sliced onion

Combine sugar, vinegar, salt, pepper and parsley. Boil. Pour over carrots and onions. Serve cold. Keeps well in refrigerator.