Categories: Pickles 
      Yield: 6 servings 
  
      2 c  Sugar                               1 tb Whole mixed spices 
      2 c  Vinegar                                  Small carrots 
      2 c  Water                                    Salt 
  
  Scrape and wash carrots.  Boil until tender in water to which 1/2 teaspoon 
  salt has been added per quart.  Pack in sterilized jars. Fill jars to 
  within 1/4 inch of top with sirup made by boiling together vinegar, water, 
  sugar, and spices. Mrs. Harry R. Baer, Meyersdale, PA.