Categories: canning - pickles

Ingredients

• 2 cans (16oz. each) baby carrots, drained
• 2 cinnamon sticks
• 16 whole cloves
• 3 cups sugar
• 2 cups vinegar
• 1 cup water

Directions

1. Divide carrots, cinnamon sticks, and cloves between two 1- quart jars; fill jars.
2. Combine remaining ingredients in a 2-quart casserole.
3. Microwave for 4 minutes on high. Stir and continue cooking for 4 to5 minutes, on high, or until boiling (about 200 degrees F.)
4. Pour mixture over carrots while hot. Cool, cover and refrigerate at least 24 hours before serving. Carrots will keep up to 2 month in refrigerator

5. makes 2 quarts.

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