Carrot Pickles

• 2 lbs carrots, scrubbed, sliced or chunked
• 1 cup apple cider vinegar
• 34 cup Splenda sugar substitute
• 1 teaspoon salt
• 10 whole cloves
• 3 cinnamon sticks, broken up

1. Steam carrots until JUST fork-tender.
2. Don't let them get soft!
3. Set aside to cool.
4. Rinse a 1-qt glass jar with hot water.
5. Make sure the jar is very clean & free from soap scum.
6. Pack carrots into jar.
7. Bring remaining ingredients to a boil.
8. Reduce heat & simmer uncovered about 3 minutes.
9. Pour simmering liquid over the carrots.
10. Cover jar with lid and allow to cool on counter.
11. Refrigerate 48 to 72 hours before serving.
12. Will keep in refrigerator about three weeks.

carrots, apple cider vinegar, splenda sugar substitute, salt, cloves, cinnamon

Taken from www.food.com/recipe/carrot-pickles-121196 (may not work)