|White vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Mixed spice||3 Tablespoon, pickling|
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.