Ingredients:
For the Syrup:
2 cups Sugar
2-3 cups White Vinegar
2 cups Water
1 tablespoon pickling spice
2 pounds small carrots
Cut carrots into 2 inch chunks
( I prefer to cut them on the bias)
Salt
Note: you can also use bagged
baby carrots.
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This shows how I like to cut the carrots. Too large will be too big of bite
and too small they will get flimsy. I lile also to cut them on the bias.
Boil the carrots in salted water for 4 minutes drain and rinse with cold
water to cool.
|  Bring 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.
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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.
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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.
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Take them out of the pot with these nifty canning tongs.
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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.
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