8 sliced carrots
2 c. cider vinegar
2 c. sugar
1 tbsp. whole cloves
1 tbsp. whole allspice
2 sticks cinnamon

Place peeled and 3/4" sliced carrots in a pot. Cook in boiling salted water 5 minutes. Drain. Combine vinegar, 1 1/2 cups water and sugar in a kettle. Add spices in a cheesecloth. Boil. Add carrots, cover and let stand overnight. Bring to a boil, reduce heat and simmer uncovered 3 minutes. Remove spices and pack carrots into clean hot pint jars. Fill with hot syrup; seal. Process in boiling water bath 10 minutes. Makes 4 pints.