1 lb. carrots (I used five Japanese-sized carrots)
1 1/2 c. white vinegar
1/2 c. water
1 c. sugar
3 tbsp. mixed pickling spice
Wash and scrape carrots. Cut into thin sticks. Cook carrots in boiling water until almost tender. (Can add salt if wanted.) Drain. In pot combine remaining ingredients with 1/2 cup water and bring to boil. Place carrots into hot sterilized jars. Pour over carrots and seal. Makes about 2 pints.
After making the first pickles I just played around with the Japanese cucumbers. Here is my recipe:
Pickled Japanese Cucumbers
4 japanese cucumbers
1 1/4c vinegar
1tbsp dill seed
Slice the cucumbers thinly, put them in a bowl, cover with a heavy dish and let sit for 30min.
Add rest of ingredients to a sauce pan and bring to a boil. Rinse cucumbers and put in steralized jar, cover with liquid and seal. Let sit for about a week.