Wash the carrots and onions. Slice the carrots and onions into thin sheets if needed.
Blanch the carrots for about 3-5 minutes in salted, boiling water. Then, drop them in cold water immediately and drain them out after.
Mix all the ingredients for the marinade and put them to boil.
Put the vegetables in jars and soak them with the hot marinade. Seal the jars and sterilize them for 15 min.