1 lb. carrots, peeled
3/4 c. vinegar
3/4 c. water
1/2 c. sugar
1 tsp. mixed pickling spices

Slice the carrots in thin sticks; cover with boiling salted water and cook 10 minutes. Drain. Combine vinegar, water, sugar and spices in a fair-sized saucepan. Bring to a boil over moderate heat, then simmer 3 minutes. Pack carrot sticks in sterilized jars and cover with the hot liquid. Seal. Makes about 2 pints.