2 lb Carrots; peeled

1 c Sugar

2 c Vinegar

1 1/2 c Water

1 ts Salt

1 Cinnamon stick

1 tb Mixed pickling spice

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