Then I put the dill and 2 cloves of garlic in a quart jar – 1 clove if you are using pint jars. Then arrange the carrots neatly in the jar. Add brine – seal – and put in hot water bath – just bring to boil and remove from canner.
(If you want HOT pickles just add 1 tsp.of Cayenne Pepper to a quart or ½ tsp to a pint)
These are great served in a ceasar drink instead of a stalk of celery.
They need one week to absorb all the flavors before eating.