- 2 pounds carrots, cut lengthwise into 1/4-in. thick strips
- 1-1/2 cups sugar
- 1-1/2 cups water
- 1-1/2 cups cider vinegar
- 1/4 cup mustard seed
- 3 cinnamon sticks (3 inches)
- 3 whole cloves
- 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. Refrigerate, covered, overnight to allow flavors to blend.
- Transfer mixture to jars. Cover and refrigerate up to 1 month.
Test Kitchen tips
1/4 cup: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 125mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.