|Carrots||6 Medium, scraped and cut in 3 inch lengths|
|Sugar||3⁄4 Cup (12 tbs)|
|Vinegar||3⁄4 Cup (12 tbs)|
|Mustard seed||1 Tablespoon|
|Cinnamon stick||2 1⁄2 Inch, broken|
Cook carrots in small amount of boiling salted water 5 minutes.
Drain; cut in thin sticks.
Combine next 3 ingredients and 3/4 cup water.
Tie cinnamon and cloves in cloth bag; add to vinegar mixture.
Simmer 10 minutes; pour over carrots.
Cool; refrigerate 8 hours or overnight.
Drain before serving.