|Carrots||4 Pound, peeled and sliced (24 Medium Sized)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Vinegar||1 1⁄3 Cup (21.33 tbs)|
|Mixed pickling spices||2 Tablespoon|
|Flaked coconut||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Grated fresh ginger root||1 Tablespoon|
|Bottled hot pepper sauce||1⁄2 Teaspoon|
Cook carrots in boiling water to cover till very tender, 35 to 40 minutes.
Drain and mash.
(Measure about 5 cups.) Peel oranges and lemon.
Reserve peel of one orange and half of the one lemon peel.
Remove excess white membrane from reserved peels.
Cut peel into very thin strips.
Seed and thinly slice oranges and lemon.
In 6-to 8-quart kettle mix sugar, vinegar, and peels.
Place pickling spices in cheesecloth bag.
Add bag to kettle.
Bring mixture to boil; reduce heat.
Cover; boil gently 5 minutes.
Add carrots, orange and lemon slices, coconut, raisins, ginger root, and pepper sauce.
Cook, uncovered, over medium heat till thickened, about 30 minutes; stir often.
Discard spice bag.
Ladle into hot, clean half-pint jars; leave 1/2-inch headspace.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boil.)