4 lb. fresh carrots or 2 (2 lb.) bags baby cut carrots
3 c. sugar
6 c. vinegar
2 tsp. salt
2 tsp. mixed pickling spices
2 tsp. whole cloves
2 (3 inch) cinnamon sticks)
1 tsp. whole allspice

If not using baby cut carrots, pare carrots. Cook in boiling water about 5 minutes; drain. If not using baby cut carrots, cut carrots lengthwise in 1/4 inch sticks, you'll have about 10 cups.

Combine sugar, vinegar and salt. Tie spices in cheesecloth bag. Add bag to syrup, cover and boil 5 minutes. Add carrots, cover, boil another 5 minutes. Remove spice bag. Pack in clean hot jars. Fill jars to 1/2 inch of top of jar with pickling liquid. Adjust lids. Process in simmering water bath for 10 minutes. Yield: 5 pints.