Ingredients
2 pounds carrots, cut lengthwise into 1/4-in.-thick strips1-1/2 cups sugar1-1/2 cups water1-1/2 cups cider vinegar1/4 cup mustard seed3 cinnamon sticks (3 inches)3 whole cloves
Preparation
Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend.
Transfer mixture to jars. Cover and refrigerate up to 1 month.
