Refrigerator Pickled Carrots

Ingredients

• 16 ounce baby carrots 
• 1  cinnamon sticks 
• 1 cup sugar white
• 1 cup vinegar white

Equipment

• bowl
• sauce pan

Directions

1. Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
2. Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
3. Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.