For the Sweet Pickled Carrots

1. Peel carrots; trim ends. Rinse under cool running water.
2. Cut carrots into sticks 7 cm (2-3/4 inches) long and 0.6 – 1.27 cm (1/4 to 1/2 inch) thick.
3. Slice any remaining carrot pieces 0.6 cm (1/4 inch) thick.
4. In saucepan, combine water, vinegar, sugar, and salt. Bring to a boil, stirring until sugar dissolves.
5. Reduce heat and simmer for 3 minutes.
6. Pack carrot sticks on end into sterilized half-pint jars. Fill jars with remaining carrot slices.
7. To each jar of carrots add: 2.5mL (1/2 tsp) mustard seed, 1 mL (1/4 tsp) celery seed, 2 whole cloves and a half stick of cinnamon.
8. Fill jars with hot brine, leaving 1.27 cm ( 1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
9. Wipe rims of jars and adjust lids. Process for 30 minutes in a boiling water bath.