Pickled Carrots

 INGREDIENTS:

2 cups white vinegar
1 cup sugar
1 cup water
1/2 teaspoon salt
1 1/2 pounds peeled Baby carrots, boiled for 10 minutes and drained

Cooking methods:

1. Boil the carrots for 10 minutes and drain in a colander.
2. Wash the carrots and place in a glass jar. Add the remaining 4 ingredients in a saucepan and bring to a boil, stirring to make sure the sugar is dissolved
3. Pour the mixture over the carrots, seal tight, and refrigerate. Wait at least 2 days to use.