1 lb. carrots
1 1/2 c. white vinegar
1/2 c. water
1 c. sugar
3 tbsp. mixed pickling spice

Wash and scrape carrots. Cut into thin sticks. Cook carrots in boiling water until almost tender. (Can add salt if wanted.) Drain. In pot combine remaining ingredients with 1/2 cup water and bring to boil. Place carrots into hot sterilized jars. Pour over carrots and seal. Makes about 2 pints.