Ingredients
1 pound carrots, cut into 3-inch julienne strips3/4 cup water2/3 cup white vinegar3/4 cup sugar1 cinnamon stick (3 inches), broken3 whole cloves1 tablespoon mustard seed
Preparation
Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside.
In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots.
Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.
