Sweet & Sour Carrots

2 lbs. carrots; peeled
1 cup sugar
2 cups Vinegar
1-1/2 cups Water
1 tsp. Salt
1 Cinnamon stick
1 Tbsp. Mixed pickling spice

Cook carrots in boiling water until crisp-tender. Drain. 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. Adjust lids and process
in boiling water bath for 30 minutes.