|1 lb. carrots, cut into 3-inch julienne
3/4 cup water
2/3 cup white vinegar
3/4 cup sugar
|1 cinnamon stick (broken)
3 whole cloves
1 Tbsp. mustard seed
Place 1–2 inches water in pan, add carrots, and bring
to a boil. Reduce heat, cover, and simmer for 3–4 minutes.
Drain and rinse in cold water. Place in bowl and set aside.
In a saucepan, combine water, vinegar, sugar, cinnamon, cloves,
and mustard seed. Bring to a boil, reduce heat, and simmer
uncovered for 10 minutes. Cool, pour over carrots, cover and
refrigerate overnight. Discard cloves and cinnamon sticks.