Pickled Carrots

[Guest guest]

Pickled Carrots

 

The first time I made these for a party everyone thought i was nuts, untill they

tried them.

Make this the night before, an the flavors keep getting better!

 

1 lb. carrots, peeled

3/4 c. sugar

3/4 c. vinegar

3/4 c. water

1 tbsp. mustard seeds

3 whole cloves

1 stick cinnamon, broken

 

Cut carrots into thin 3 inch sticks.

Blanch in boiling water fro 3 minutes, drain and refresh under cold running

water.

Drain again and place in bowl.

In saucepan, combine sugar, vinegar, water, mustard seeds, cloves and cinnamon;

bring to boil.

Reduce heat and simmer for 10 minutes pour over carrots.

Let cool, then cover and refrigerate for at least 8 hours. or overnight. Drain

well, discard cloves and cinnamon.

Then enjoy.

Makes about 10 servings.