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1
Using a mandoline if you have one, or a very sharp knife if you dont, cut the carrots into 1/2-by-4-inch matchsticks; set aside.
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2
In a canning kettle or a stockpot, cover 4 widemouthed, quart-size canning jars with boiling water.
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3
Simmer, covered, over low heat while the pickles are prepared.
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4
In a saucepan over medium-high heat, combine the vinegar.
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5
water, sugar, salt, bay leaves, and allspice and bring the liquid to a boil; reduce the heat to a simmer, and cover.
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6
In a large kettle over high heat, bring 4 quarts of water to a full, rolling boil.
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7
Drop in the carrot sticks and cook for 1 minute, drain in a colander.
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8
then transfer to sterilized canning jars.
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9
Pour the spiced vinegar mixture over the carrots, dividing spices evenly among the jars and allowing 1/2 inch of headspace at the top of each jar.
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10
Seal the jars according to the manufacturers instructions and return the sealed jars to the hot water bath.
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11
Simmer for 20 minutes; then, using special canning tongs or ordinary tongs and a kitchen rowel, remove the jars from the hot water bath.
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12
Cool the jars at room temperature for several hours or overnight.
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13
Check the lids to make sure the jars have sealed.
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14
Any jars that fail to seal may be kept refrigerated for several months.
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15
Sealed jars will keep in a cool, dark place for a year.
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16
Serve the pickles as a garnish for sandwiches or salads.
