Quick Marinated Pickles

2 medium carrots, cut into ¼ inch (0.6 cm) slices (2)

1 medium English cucumber, cut into ¼ inch slices (1)

1 small white onion, thinly sliced (1)

1 cup cider vinegar (250 mL)

½ cup water (125 mL)

¼ cup sugar (60 mL)

3 Tbsp canola oil (45 mL)

2 tsp pickling spices (10 mL)
1. Prepare vegetables. Transfer to a large bowl.
2. Combine remaining ingredients in a medium saucepan. Place over high heat and bring mixture to a boil. Reduce heat and simmer 2 – 3 minutes. Immediately pour over vegetables. Cover and let cool completely, stirring occasionally. Transfer to a large jar and refrigerate. Pickles will keep for about 2 weeks.