Pickled Carrots

For the Syrup:

2 cups Sugar
2 cups Vinegar
2 cups Water
1 tablespoon pickling spice

2 pounds small carrots such as the packaged baby carrots
or cut carrots into 2 inch chunks ( I prefer to cut them on
the bias)

1. Boil carrots in lightly salted water for 4 minutes.

2. Drain in a colander and cool with water.

3Bring the water and sugar to a boil and simmer for 10 minutes. Add the pickling spice and let it cool.
Add the vinegar This makes a pickling syrup.

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.

Simmer the Jars in water in a tall pot for 30 minutes. Make sure that the lid is covered with at least 1 inch of water.

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.