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Fill a medium-large saucepan half-full with water and bring to a boil on the stove top.
Carefully add carrots to boiling water and cook for about 5 minutes, until just softened.
Drain carrots and transfer to a large non-reactive bowl. Add onion and set aside.
Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat.
Turn the heat down to medium-low and simmer for 5 minutes, stirring a couple times to completely dissolve the sugar.
Slowly pour the hot liquid over the carrot and onion mixture. Let cool completely to room temperature.
Then divide between 4 to 5 pint jars, adding carrots and liquid to within half an inch of each jar top.
Seal jars tightly with lids and refrigerate.