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Pickled Carrots

1 lb. carrots, cut into 3-inch julienne strips
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.

 


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