Pickled Carrots - cooking recipe

Ingredients

3 c. baby carrots, cooked
1/2 c. vinegar
3 Tbsp. sugar
2 tsp. whole cloves
1 1/2 tsp. salt
1/2 tsp. dry mustard

Preparation

Drain carrots reserving 1 cup liquid.
Combine carrots, reserved liquid, vinegar and remaining ingredients.
Bring to a boil.
Cool and refrigerate in covered bowl.
Drain before serving.