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Ingredients
- 6 medium carrots, cut in 3-inch lengths (I used 1 lb. of those baby carrots already cut up)
- 3/4 c. sugar
- 3/4 c. water
- 3/4 c. white vinegar
- 1 Tbsp. mustard seed
- 2 1/2-inch stick cinnamon, broken (I used ground cinnamon because I was out of sticks)
- 3 whole cloves
Method
- Cook carrots 5 minutes; drain.
- Cut in strips or lengths or whatever size you want, I guess.
- I just left the baby carrots as they were.
- Combine other ingredients and simmer 10 minutes. Strain liquid over carrots.
- Refrigerate 8 hours or more.
- Drain well and serve.
