Recipe - Pickled Carrots

2 cup Sugar
2 cup Vinegar
2 cup Water
1 tablespoon Whole mixed spices
Small carrots
Salt

Scrape and wash carrots. Boil until tender in water to which One half teaspoon
salt has been added per quart. Pack in sterilized jars. Fill jars to within
One fourth inch of top with sirup made by boiling together vinegar, water, sugar,
and spices. Mrs. Harry R. Baer, Meyersdale, PA.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini