1 pound baby carrots - peeled, seeded, and cut into 1/2 inch slices
1 small onion, sliced
1/2 teaspoon salt
1/3 cup white sugar
1 teaspoon red wine vinegar
1 cup packed light brown sugar
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon allspice
1/2 teaspoon dried marjoram
1/2 teaspoon paprika
1/4 teaspoon white sugar for garnish
In a large bowl, mix carrots, onion, salt, white sugar, vinegar, brown sugar, lemon zest, lemon juice, and parsley. Cover and refrigerate overnight.
In the morning, stir together brown sugar, lemon zest, lemon juice, parsley, allspice, and marjoram. Mix well and garnish with paprika.