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1
Bring a small pot of water to a boil in which to blanch the carrots.
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2
Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
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3
Peel carrots and trim to fit jars. Cut into thin sticks.
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4
When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you're making them as refrigerator pickles.
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5
When time is up, remove carrots from water and run under cold water to stop cooking.
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6
Combine vinegar, water and salt in a small saucepan and bring to a boil.
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7
Place spices and garlic cloves into the bottom of the jar or jars.
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8
Pack carrots sticks upright in jar(s).
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9
Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
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10
Tap jar(s) gentle to remove air bubbles.
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11
Wipe the rims and apply the lids and rings.
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12
If you're canning the pickles, process them for 10 minutes in a boiling water bath.
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13
When time is up, remove jar(s) from canner and let cool.
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14
Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
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15
Let pickles rest in pickling liquid for at least 48 hours before eating.
