2 lbs peeled Carrots
1 cup Sugar
2 cup Vinegar
1 1/2 cup Water
1 ts Salt
1 Cinnamon stick 
1 tb Mixed  

Cook carrots in boiling water
until crisp-tender. 


Cut carrots into 3-inch-long
sticks and pack upright 
in small hot sterilized jars. 

Combine sugar, vinegar, water
and salt in saucepan. 

Tie cinnamon stick and 
pickling spice in cheesecloth bag 
and add to vinegar mixture.

Boil 5 to 8 minutes. 
Fill jars with boiling syrup,

leaving 1/2-inch head space. 

Aadjust lids and process in boiling water
bath 30 minutes.

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