1 lb. carrots, cut in thin sticks
1 c. water
2 1/2 tsp. pickling spice
1 c. white vinegar
1/2 c. brown sugar
Hot pepper liquid

Bring about 1 1/2 cups water (or enough to cover carrots) to a boil. Add carrots, cover and simmer until barely tender. Drain and set aside.

Combine vinegar, water, spices, and a few dashes of hot pepper liquid in a saucepan. Bring to a boil, reduce heat and simmer for 5 minutes. Put carrots in a shallow plastic container and cover with marinade. Cover tightly and toss. Refrigerate for at least 24 hours before using. Makes about 1 1/2 pints.