1 lb. carrots, peeled and sliced
1/2 c. white vinegar, undiluted
1/4 c. plus 2 tbsp. sugar
5 whole cloves
1 sm. cinnamon stick, broken into sm. pieces

Cook carrots until crisp-tender. Drain. Place in glass jar. Put spices in a tea caddie or cheesecloth bag. Add to vinegar and sugar mixture; bring to a boil and simmer 3-4 minutes. Remove spices. Pour liquid mixture over carrots. Refrigerate a few days before serving. Keeps about 2 weeks in refrigerator.