In a saucepan cook carrots and salt, covered, in a small amount of boiling water for 3 minutes or until crisp-tender. Drain and place in 3 clean half-pint jars. Place some of the ginger and one whole allspice in each jar.

In a medium saucepan combine water, vinegar, brown sugar, cloves, and peppercorns. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Pour over carrots, ginger, and allspice in jars. Seal jars and store in the refrigerator for up to 3 months. Makes 3 half-pints pickled carrots.

Trace around the lid onto the paper. Cut out slightly smaller than traced line. Place paper on lid, under the ring. Adjust ring on top of jar. Measure around the jar lid. From each tissue paper color, cut 1-inch-wide strips this length plus 1 inch. Fold each strip in half lengthwise. Cut fringes into folded edge from folded side, being careful not to cut strips in half. Glue the green strip to the bottom edge of the jar lid. Glue the yellow strip slightly above the green. Glue a piece of rickrack around the unclipped edge of the yellow strip. Let the glue dry. For the tag, cut a rectangle from paper. Fold in half. Cut a smaller contrasting paper rectangle and glue to the tag front. Let glue dry. Punch a hole in the upper left corner. Thread ribbon through hole to tie onto jar.

To trim the jar lid, use scraps of fabric, cloth braid, and fringe.

Decorative paperPencilScissorsTape measureTissue paper in yellow and greenThick white crafts glueOrange rickrackColored paperPaper punchOrange ribbon