Wash carrots. Soak in bucket overnight, Tbs salt per gallon of water. Rinse, quarter and slice lengthwise, stand up in jar, 1” below top rim of jar. Now fill with fresh cold water, pour water out in measuring cup. That gives you the quantity of vinegar needed.

Boil 3 cups vinegar, 1 cup sugar, tsp peppercorns, 1/2 tsp turmeric, 3 minutes. Add carrots, boil ten minutes. Put carrots in jars in deep pan. Pour pickling solution over carrots by 1/2”. Leave 1/2” head space, close jar. Fill pan with water till it covers the lid by 1”. Now bring to a boil, boil 15 minutes. Turn off heat. Cool. Keep in fridge after opening the lid. Enjoy