Constance, here is a recipe that I got from the Harvest Forum last year, but I haven't gotten around to canning carrots yet.

Pickled Carrots

2 cups sugar
2 cups vinegar
2 cups water
1 tbsp whole mixed spices
small carrots
salt

Scrape and wash carrots. Boil until tender in water to which 1/2 teaspoon salt has been added per quart. Pack in sterilized jars. Fill jars to within 1/4 inch of top with syrup made by boiling together vinegar, water, sugar, and spices.

Process in water bath for 10 minutes.

Annie

Thanks, Annie! Just what I'm looking for--nice and easy. I'll make them tonight; it'll be great to get all those big bad boys out of my sink!

Best regards,

Constance.

Elvis, I just made 'dilly carrots' using the 'dilly green bean' recipe from the Ball Blue Book.

FYI Annie taught me pretty much everything I know about canning and still holds my hand.

{{!gwi}}