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Pickled Carrots

Ingredients
  • 6 medium carrots
  • 3/4 cup sugar
  • 3/4 cup vinegar
  • 3/4 cup water
  • 1 tablespoon mustard seed
  • 2 1/2 inch stick cinnamon
  • 3 whoe cloves
Instructions

Scrape carrots and cut in 3-inch lengths. Simmer in small amount of boiling water for 5 minutes. Drain; cut in thin sticks. Combine sugar, vinegar, water, and mustard seed. Tie stick cinnamon and whole cloves in cheesecloth bag. Add to sugar-water mixture. Simmer 10 minutes. Pour over carrots; cool. Cover; refrigerate 8 hours or overnight. Remove cheesecloth bag and drain before serving. Makes 2 cups

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