4 c. sliced carrots
2 med. onions, sliced
3/4 c. sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. celery seeds
1 tbsp. vegetable oil
2 c. vinegar

Place carrots and onions in a saucepan and add water to cover. Bring to a boil; reduce heat and simmer 5 minutes. Drain.

Add remaining ingredients and bring to a boil. Reduce heat, and simmer 10 minutes.

Pack into hot sterilized jars, leaving 1/4" headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 10 minutes. Yield: 2 pints.