| | Directions | | Blanch the carrots in boiling water in a saucepan for 3 minutes. Drain and rinse the carrots under cold water, drain again. Place in a large bowl. Combine the sugar, water, vinegar, mustard seeds, cloves, and cinnamon pieces in a saucepan. Bring to a boil, reduce the heat. Simmer for 10 minutes. Pour over the carrots and let stand until cool. Refrigerate in a covered container, for 8 hours or up to 1 week. Discard liquid before serving. |
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| Ingredients | | - |  | 1 pound small carrots, scraped and julienned |
| - | | 1/2 cup sugar |
| - | | 1/2 cup water |
| - | | 1/2 cup white vinegar |
| - | | 1 tablespoon mustard seeds |
| - | | 4 - 5 whole cloves |
| - | | 1 cinnamon stick (broken into pieces) (3 inch ) |
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