I like carrots any way you fix them. I am always looking for something colorful for the relish tray. Here is a good candidate.
Sweet Pickled Carrots
2 pounds carrots, peeled
1 small onion, sliced
1/2 lemon, sliced
2 cups cider vinegar
1 1/2 cups water
2 cups sugar
1/2 teaspoon salt
1 tablespoon whole cloves
1 tablespoon crystallized ginger
1 stick cinnamon
Cut carrots into desired shapes. Cook in boiling water to cover until just tender. Drain.
Place onion, lemon, vinegar, water, sugar and salt in large saucepan. Tie cloves, ginger and cinnamon stick in cheesecloth bag. Add to mixture in saucepan. Heat to boiling. Remove from heat.
Add carrots. Cover and let stand overnight. Next morning, heat carrot mixture to boiling. Reduce heat. Simmer uncovered for 3 minutes. Remove spice bag and lemon slices. Pack into hot half pint jars. Cover with lids. Process in boiling water bath for 30 minutes. Makes 6 half pints.
Note: No crystallized ginger? Add 1/2 teaspoon or less of powdered ginger instead, or to taste.