Pickled Carrots

2 lb. carrots, sliced to 1/2" slices
1/2 teas. salt
2 cups vinegar
2 tbl salt
1 cup sugar
2 bay leaves
6 whole black pepper
bunch of thyme
water to cover

Bring water, carrots and 1/2 teas. salt to boil and cook for 5 minutes
Drain but keep the water.
Bring to boil 2.5 cups of the cooking water and rest of ing. bring to boil, mixing occassionally to melt the sugar.
Add carrots, brig to bil again.
Place carrots in glass jars, cover with liquid.

Keep refrigirated for a few days before serving.