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2 lbs carrots
1 3/4 cups water
1 1/2 cups white vinegar (5% acidity)
1 cup sugar
3 tbsp coarse salt
4 tsp mustard seed
2 tsp celery seed
14 whole cloves
4 sticks cinnamon
Peel carrots; trim ends. Rinse under cool running water. Cut carrots into sticks 7 2 3/4 inches long and 1/4 to 1/2 inch thick. Slice any remaining carrot pieces 1/4 inch thick.
In saucepan, combine water, vinegar, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 3 minutes.
Pack carrot sticks on end into sterilized half-pint jars. Fill jars with remaining carrot slices.
To each jar of carrots add: 1/2 tsp mustard seed, 1/4 tsp celery seed, 2 whole cloves and a half stick of cinnamon.
Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non metal spatula. Wipe rims of jars and adjust lids.
Process for 30 minutes in a boiling water bath. Adjust time according to altitude.
Makes: 7 half pints
NOTE: Processing time above is for less than 1,000 fee. For altitudes of 1,000 -6,000 feet, process 35 minutes; above 6,000 feet, process for 40 minutes. | 
