Wash and scrape carrots and cut into thin sticks.
Cook carrots in a little boiling salted water for 10 minutes, or until almost tender.
Combine remaining ingredients in a saucepan and simmer for 10 minutes; strain.
Add carrot sticks; bring to a boil.
After boiling for 2 minutes, pack carrots into hot sterilized jars.
Pour syrup over carrots; seal.
Makes about 2 pints.