2 to 3 bunches sm. carrots
1 c. sugar
2 c. vinegar
1 1/2 c. water
1 tsp. salt
1 cinnamon stick
1 tbsp. pickling spices

Cook carrots until tender. Drain and remove skins. Slice or cut in sticks.

In a saucepan combine sugar, vinegar, water and salt. Tie cinnamon stick and pickling spices in cheesecloth bag. Add to vinegar mixture. Boil 5 to 8 minutes.

Pack carrots into 3 sterilized pint jars. Remove spice bag and pour boiling hot syrup over carrots (leave 1/2 inch headspace). Adjust caps. Process 30 minutes in hot water bath.