12 lg. carrots (2 to 2 1/2 lbs.), peeled & cut into sticks, about 1/2 by 3 inches
2 1/2 c. water
1/2 c. cider vinegar
1 stick whole cinnamon
3/4 c. sugar

Place carrots in a large pan with water and boil, covered until just tender when pierced (7 to 10 minutes); drain, saving liquid. Turn carrots into a bowl. To carrot liquid add the cider vinegar, sugar and cinnamon; bring to a boil and pour over carrots. Cool, cover and chill overnight or as long as 2 to 3 weeks. Serve as an appetizer or relish. 7 cups.