1 lb. carrots, pared
3 cloves garlic, minced
1 tbsp. coarsely chopped onions
3 tbsp. salad oil
1/4 c. vinegar
1 1/2 tsp. salt
1/2 tsp. dry mustard
1 tbsp. whole pickling spice
1/8 tsp. pepper
1 onion, pared & thinly sliced

Cut carrots into sticks. Saute garlic and onion in oil for 5 minutes. Stir in vinegar, salt and mustard, pickling spice tied in cheese cloth, pepper and carrots. Simmer, covered for 5 minutes. Remove spice. Transfer carrot mixture to shallow dish top with layer of thinly sliced onion. Cover and refrigerate, basting occasionally. Serve cold.