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[Clansgian AT wmconnect.com]

> Now, that might be a solution for non-tender carrots...pickled carrots 
> recipe??

This is a universal pickle ploy I've used with peppers, carrots, brussels 
sprouts, okra, onions, string beans, as well as carrots.

Dilute vinegar to 2.5% acidity (by mixing equal parts vinegar and water).  
Add some salt and boil it.

Fill jars with carrots or whatever.  Put in a clove of garlic and/or a hot 
pepper and/or a sprig of dill if so inclined.

Pour the hot vinegar brine to fill the jars and immediately pour the brine 
off the jars and back into the kettle.  (fill all jars, then empty all jars 
in 
the same order so that the brine is in the jars a few moments).

Bring the vinegar brine back to a boil and fill the jars again and empty them 
again.

Boil the brine a third time and fill the jars.

Put on flats and rings and turn the jars upside down for five minutes.

Turn the jars upright and leave them alone for three weeks.  You can move 
them, of course, just done open any or monkey with them.  And for heaven's 
sake 
don't tighten the rings any further!

Some people find the product too sour.  

Some of almost everything in the garden is pickled this way each year and 
serves as snack food all winter.