For the Syrup:
2 cups Sugar
2 pounds small carrots such as the packaged baby carrots
1. Boil carrots in lightly salted water for 4 minutes.
3Bring the water and sugar to a boil and simmer for 10 minutes. Add the pickling spice and let it cool.
Taste it to see if you have the right amount of vinegar to sugar ratio. I enjoy a sharp flavor so I add extra vinegar.
After it cools sterilize 2 quart jars or 4 pint jars. Pack the carrots in the jars up to the top. Fill with the syrup to cover the carrots.
Take them out of the pot with these nifty canning tongs.
If you don't have canning tongs then you can carefully take some of the water out of the pot and lift out the jar with a towel. Let the jar cool a bit and wait to hear the "Tick" telling you that the jar has sealed properly.