6 med. carrots, scraped & cut in 3 inch lengths
3/4 c. sugar
3/4 c. cider vinegar
3/4 c. water
1 tbsp. mustard seed
3 whole cloves
2 1/2 inch stick cinnamon, broken into pieces

Simmer carrots 3 minutes in small amount of boiling water. Drain, cool, and cut in thin sticks. Combine sugar, vinegar, water and mustard seed. Tie cinnamon and cloves in cheesecloth bag and add to liquid mixture. Simmer 10 minutes and pour over carrot sticks. Cool, cover, and refrigerate 8 hours or overnight. Remove cheesecloth bag and drain liquid before serving.

These can also be stored, tightly covered, in small glass jars with some of the liquid, indefinitely. My mother made these in batches and gave them as Christmas gifts.