Crunchy, tangy, and oh-so-delicious! These Pickled Carrots are a must-try! 🥕✨

1. Wash and rinse three 2-cup canning jars with lids.
2. Peel the carrots and cut them into sticks about 1/2 inch wide and 4 inch long.
3. Heat a pot of water just large enough to hold the carrots over high heat. Once the water boils, add the carrot sticks. Boil for 3 minutes, then drain and place them in a bowl of very cold water to stop the cooking process.
4. In another saucepan, combine vinegar, water, salt, sugar, dill seeds, and pepper. Bring to a boil over high heat, then turn off the heat.
5. Distribute blanched carrot sticks and garlic cloves evenly among the three jars. Pour hot brine over the carrots, leaving a 1/2-inch headspace at the top of the jars.
6. Seal jars and let cool. Once cooled, refrigerate. The pickles will be ready to eat after 48 hours. Makes three 2-cup jars; the recipe can be easily multiplied.