Ingredients:
1 quart raw carrots, sliced
2 medium onions, sliced
2 cups wine vinegar
1 tablespoon olive oil
3/4 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon celery seeds
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Directions:
Cook carrots and onions together in wine vinegar, about 8 to 10 minutes, until done but still firm; be careful not to overcook.
Remove vegetables from liquid, rinse with ice-cold water to prevent the internal temperature from continuing to cook the vegetables, and set aside.
Place remaining ingredients into the liquid and bring to a boil.
Reduce heat to simmering and return vegetables to liquid.
Cook over low heat for 10 minutes.
Cool and then chill thoroughly before serving.
Serve using a slotted spoon.
Servings: 6-8
Time preparation: 15 min.
Time total: 40 min.