Recipe: pickled carrots canning recipe

Here is one recipe.

PICKLED SPICED CARROTS

4 lb. fresh carrots or 2 (2 lb.) bags baby cut carrots
3 cups sugar
6 cups vinegar
2 tsp. salt
2 tsp. mixed pickling spices
2 tsp. whole clove
s2 (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
Source: Cooks