Peel carrots and chop into spears about 1/2 inch below the lip of the jars you are using

Sterilize jars and place lids in hot water to soften wax seals

Fill each jar with prepped carrot spears, a sprig or 2 of dill and 2 cloves of garlic (Leave room from lip to cover with brine.)

Add salt, vinegar, and water to a pot and bring to a boil.

Pour brine into jars (Fill to about 1/4 inch from the lip)

Cover with lids and cool at room temperature until jars seal.

Leave at least 1 month then ENJOY!