Start by washing and peeling the carrots. Cut them into thin strips or rounds, depending on your preference.

In a saucepan, combine 1 cup of sugar, 1 cup of vinegar, and 1 tablespoon of salt. Heat over medium-low heat, stirring until the sugar dissolves.

Toss in a cinnamon stick, a few whole cloves, and 1 teaspoon of red pepper flakes. Allow to simmer for about 5 minutes.

Pour the fragrant brine over the prepared carrots in a large mixing bowl, ensuring the carrots are submerged.

Let the mix cool to room temperature before transferring to sterilized jars. Seal tightly and refrigerate for at least 4 hours.

After marinating, your Sweet and Spicy Iranian Carrot Pickle is ready to enjoy!