Pickled Carrots - cooking recipe

Ingredients

3/4 c. each: vinegar and water
1 Tbsp. mustard seed
10 medium carrots, cut into 1/2-inch sticks
1/2 c. sugar
6 whole cloves
12 large green onions, cut same as the carrots

Preparation

In medium saucepan, over medium heat, cook vinegar, water, sugar, mustard seed and cloves until sugar dissolves.
Add carrots; cook until crisp-tender.
Add green onions; cook 1 minute.
Cool; pack tightly into four 1/2 pint jars, arranging vertically for green and gold pattern.
Add hot vinegar mixture to cover; seal.
Refrigerate 24 hours before serving.
Makes 2 pints.