Peel carrots; cut into thin sticks.
In a medium saucepan, combine vinegar, orange juice, honey and pickling spices.
Add carrot sticks.
Bring to a boil.
Simmer over medium-low heat 8 to 10 minutes until carrots are crisp-tender.
Cool on a rack 15 minutes.
Pour carrots and sauce into a medium bowl with a tight-fitting lid.
Cover and refrigerate 6 hours or overnight.
Drain to serve.