2 (#1) cans cooked carrots, drained

SYRUP:

2 c. sugar
1 c. vinegar
2 tsp. whole cloves
4 sticks whole cinnamon bark
1 tsp. mustard seed
1/2 c. water

Heat syrup to boiling point. Let boil 10 minutes. Add carrots and cook slowly 5 minutes. Pack in jars and let stand 1 day in refrigerator before serving. Serve hot or cold. Serves 8 to 10. (Remove cloves and cinnamon bark before storing. Beets are also good mixed by this recipe.)