Wash & peel carrots. Cut into rounds that are approximately 1/2 inch thick. Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer & heat until half-cooked (about 10 minutes). Meanwhile, place 2 teaspoons mustard seed & 1 teaspoon celery seed into each empty hot pint jar. Fill jars with hot carrots, leaving 1 inch headspace. Fill with hot pickling liquid, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids & process 15 minutes for pint jars.
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