Pickled Carrots

• 5 pounds carrots
• 2 cups water
• 6 cups vinegar
• 1/2 cup pickling salt
• 1 tsp pickling spice per jar
• 1/2 tsp red pepper flakes per jar
  
• 1 sprig of dill weed per jar

Wash and peel carrots.  Slice into rounds 1/4″ thick or into sticks.  Combine salt, water and vinegar in a pot and bring to a boil.   Add spices and carrots to jars.  Top with pickling liquid.  Remove air bubbles, add lids.  Can for 10 min in a water bath canner, adjust to your altitude.