Title: Pickled Carrots
Categories: Pickle
Yield: 6 Servings

2	c	Sugar
2	c	Vinegar
2	c	Water
1	tb	Whole mixed spices
		Small carrots
		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.

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