Ingredients
10
10 servings
- •1 (16 ounce) package baby carrots
- •1 cup white sugar
- •1 cup white vinegar
- •1 tablespoon whole cloves
- •1 cinnamon stick
Instructions
- 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.
- Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
- Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.
Nutritional Facts
Per 10 servings
- Calories: 96
- Carbohydrate: 24g
- Fat: 0g
- Fiber: 2g
- Protein: 0g
- Sugar: 22g
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