Cinnamon Carrot Sticks
From: June, Maryland, USA
Comments: Will keep for 2 to 3 weeks, refrigerated.
IngredientsPreparation
  • 2 1/2 cups [625 mL] water
  • 2 pounds [1 kg] carrots
  • 1/2 cup [125 mL] cider vinegar
  • 3/4 cup [190 mL] sugar
  • 1 cinnamon stick
  • Bring water to a boil.
  • Peel and cut carrots into 1/2 x 3-inch [1.3 x 7.5-cm] sticks.
  • Boil carrots into hot boiling water until tender; drain, reserving cooking water.
  • Add cider vinegar, sugar and cinnamon stick to cooking water.
  • Bring to a boil; pour over carrots.
  • Leave to cool completely.
  • Cover and leave at room temperature overnight, before refrigerating.