PICKLED CARROTS

This recipe is from an August 1948 The Farm Wife and Home page from a now defunct Southern Indiana Farm Publication.

1 quart vinegar
1 tablespoon each of whole cloves, allspice, and mace
1 quart sugar
1 stick of cinnamon
carrots

Boil the carrots until the skins slip easily.  Remove skins and slice or keep whole.  Tie the spices in a bag and bring to a boil in pickling solution.  Pour the boiling solution over carrots and allow to stand overnight.  Bring to boil and boil for 5 minutes.  Remove the spice bag.  Pack carrots into hot sterilized jars to within one-half inch of top.  Seal while hot.