8 lb. large carrots
1 qt. water
2 1/4 c. cider vinegar
6 drops cassia oil (oil of cinnamon), use eye dropper

Slice carrots vertically into thick sticks. Cook until tender, not soft. Drain and place in 1 gallon glass jar. Mix remaining ingredients, bring to a boil and pour over carrot sticks while hot. As carrots cool, they will absorb mixture, pour heated remaining liquid over carrots. Keep for several months under refrigeration. Delicious as an appetizer.