Clean small whole carrot or large ones and slice. Cook in salt water until tender. Pack in sterilized jars.

Boil together:

1 1/2 c. water
1/2 c. vinegar
1/2 c. sugar
1 tsp. pickling salt

Place 1/2 teaspoon pickling spices in the top of each jar and fill with boiled mixture to 1/2 inch of top of jar. Process 25 minutes in hot water bath to seal. They are better if you wait two weeks before eating. This recipe will make two pints or one quart.