Wash and peel the carrots
Cut the carrots into sticks, coins, or spears
Sterilize a clean glass jar
Pack the carrots tightly into the jar
Add garlic, dill, peppercorns, or other desired spices
Heat equal parts vinegar and water with salt and optional sugar until dissolved
Pour the hot brine over the carrots, fully covering them
Remove air bubbles by tapping the jar or using a clean utensil
Seal the jar with a lid
Let the jar cool to room temperature
Refrigerate for at least 24 hours before eating
Store in the refrigerator and use within a few weeks