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Pickled Carrots

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Contributed by Marion Owen of PlanTea, Inc.

These pickles provide a unique way to serve carrots, especially if you have a bountiful harvest. Try them as an appetizer, salad garnish, with rice or as a side dish with soups, stews or hearty sandwiches.

2 lbs. carrots, peeled, thinly sliced
3/4 cup vinegar
3/4 cup water
1/2 cup sugar
1 tsp. mixed whole pickling spices

Bring vinegar, water, sugar and spices to a boil and simmer for 3 minutes. In a separate pan, cook carrots in boiling salted water for 10 minutes. Drain the carrots and pack them in hot, sterilized pint jars, leaving 1/2-inch of headroom. Cover with the hot pickling liquid, seal and process for 15 minutes in a boiling water bath. If you don't want to process them, pour in the hot pickling liquid and let the jars cool to room temperature. Keep them in the refrigerator. Makes 4 pints.