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Scrub the carrots and trim their green tops, leaving about 3 inches, if desired. Remove the root end. Blanch in boiling water for 2 minutes and drain well.
Combine the vinegar, water, honey, salt, and pepper in a non reactive saucepan and boil until the honey has dissolved.
Evenly divide the carrots into hot, clean jars, wedging the carrots in and stacking some upside down.
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