1 or Several Days Ahead:
Cut carrots diagonally into thin slices.
In large skillet over medium heat, in hot salad oil,
cook garlic and onion until almost tender, about 5 min.
Add carrots and vinegar.

Make a Bouquet Garni:
Loosely tie pickling spice, salt, mustard
and pepper in cheesecloth; add to carrots.
Simmer, covered, 5 min. until carrots
are crunchy and crisp; discard Bouquet Garni.

Pour carrot mixture into shallow dish and top with onion slices.
Cover and refrigerate until serving time, tossing occasionally.

To serve: Place carrots in serving dish.
(Use onions later in a salad).
Makes 10-12 appetizer servings.