Pickled Carrots

Directions

1. 1
   In medium saucepan, over medium heat, cook vinegar, water, sugar, mustard seed and cloves until sugar dissolves.
2. 2
   Add carrots; cook until crisp-tender.
3. 3
   Add green onions; cook 1 minute.
4. 4
   Cool; pack tightly into four 1/2 pint jars, arranging vertically for green and gold pattern.
5. 5
   Add hot vinegar mixture to cover; seal.
6. 6
   Refrigerate 24 hours before serving.
7. 7
   Makes 2 pints.