Pare carrots and cut in strips that are the desired size and length. Boil in water until just heated through. Pack hot carrots lengthwise in hot sterilized pint jars.
Make syrup of vinegar and spices (in spice bag), bring to boil and simmer 5 minutes. Add honey, bring to boil and pour over carrots. Seal and process in boiling water for 15 minutes (Altitude of 1,000 feet or less)* - start counting process time as soon as water in canner returns to boiling. Remove jars and complete seals if necessary. Set jars upright, a part and cool on a wire rack.
*For additional information on canning Carrot Pickles go to the National Center for Home Food Preservation web site at: http://www.uga.edu/nchfp/how/can_06/pickled_baby_carrots.html
