Wash, drain, and remove skins.
Cook carrots until just tender.
Leave small carrots whole; cut larger ones into pieces as desired.
Combine vinegar, water, sugar and salt.
Tie remaining spices in a cheesecloth bag; add to vinegar mixture.
Boil 5 to 8 minutes.
Pack carrots into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Bring pickling liquid to a boil.
Pour hot liquid over carrots, leaving 1/4 inch head space.
Remove air bubbles.
Process pints and quarts 30 minutes in boiling water.