1 lb. very small carrots (the baby carrots in the market work great)
1 c. white vinegar
1 sm. onion, diced
1 tsp. sugar
1 tsp. salt
1 tsp. mixed pickling spices

Clean and trim carrots. Cut lengthwise and quarter if the carrots are large. Combine remaining ingredients in saucepan. Bring to boil, add carrots and cook over low heat, covered, approximately 5 minutes or until tender crisp. Transfer to bowl, cool and chill several hours. Drain well before serving. Serves 4 to 6.