Cut carrots diagonally into
thin slices.
In a 10" skillet over medium
heat, in hot salad oil, cook
garlic and onion until tender.
Add carrots, vinegar, pickling
spice, salt, and dry mustard
to skillet. Reduce heat to
low; simmer, covered, about 7
minutes or until carrots are
tender-crisp, stirring
occasionally.
Spoon mixture into a medium
bowl; cover and refrigerate,
tossing occasionally. Serve
with cocktail picks.
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