4 c. sliced uncooked carrots
2 med. onions, sliced
3/4 c. sugar
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. celery seed
1 tbsp. salad oil
2 c. vinegar

Cook carrots and onion slices in 1 cup of water over a low heat for 10 minutes. Drain, add all remaining ingredients, and simmer gently for 15 minutes. Ladle into 4 sterilized pint jars and seal securely.