|Baby carrots||2 Pound, scrubbed|
|Water||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Mixed spice||1 Tablespoon, pickling|
|Ground ginger||1⁄4 Teaspoon|
In 2 quart (2 L) microproof casserole, cook carrots and water, covered, for 10 minutes, or until carrots are almost tender.
Lift out carrots, and to reserved liquid add remaining ingredients.
Cook uncovered on HIGH 6 minutes or until syrup is slightly thickened.
Add carrots and cook 3 minutes longer.
Pack into hot sterilized jars and seal.