PICKLED CARROTS

Ingredients:
Carrots - 6 (medium, scrapped and cut into 3" lengthwise)
Sugar - 3/4 cup
Vinegar - 3/4 cup
Mustard seeds - 1 tbsp
Cinnamon stick - 2 1/2 "
Cloves - 3

Method:

• Cook carrots in small amount of boiling water with salt for 5 minutes.
• Drain; cut in thin sticks.
• Combine sugar, vinegar and mustard seeds with 3/4 cup of water.
• Tie cinnamon and cloves in cloth bag and add to the vinegar mixture.
• Simmer for 10 minutes and pour over carrots.
• Cool and refrigerate 8 hours or overnight.