Refrigerator Pickled Carrots

Ingredients

• 1 (16 ounce) package baby carrots
• 1 cup white sugar
• 1 cup white vinegar
• 1 tablespoon whole cloves
• 1 cinnamon stick

Directions

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.