Categories: Pickles, Vegetables 
      Yield: 3 servings 
  
      2 lb Carrots; peeled                     1 ts Salt 
      1 c  Sugar                               1    Cinnamon stick 
      2 c  Vinegar                             1 tb Mixed pickling spice 
  1 1/2 c  Water                           
  
  Serve these sweet-and-sour nibbles as cocktail food or give jars of them to 
  friends. 
   
  Cook carrots in boiling water until crisp-tender. Drain. Cut carrots into 
  3-inch-long sticks and pack upright in small hot sterilized jars. Combine 
  sugar, vinegar, water and salt in saucepan. Tie cinnamon stick and pickling 
  spice in cheesecloth bag and add to vinegar mixture. Boil 5 to 8 minutes. 
  Fill jars with boiling syrup, leaving 1/2-inch head space. Adjust lids and 
  process in boiling water bath 30 minutes. 
   
  (C) 1992 The Los Angeles Times 
   
  Posted by Karen Mintzias in Intercook