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

1. Wash and rinse three 2 cup canning jars and lids.

2. Peel carrots and cut into sticks about 1/2 inch wide x 4 inches long.

3. Place a pot of water just large enough to hold the carrots on high heat. When the water comes to a boil, add the carrot sticks. Cook for 3 minutes, then drain the carrots and place them in a bowl of very cold water to stop cooking.

4. In another pot, combine vinegar, water, salt, sugar, dill seeds, and pepper. Place over high heat and bring to a boil, then turn off the burner.

5. Distribute blanched carrot sticks and garlic cloves among the three jars, packing carrots in tightly. Pour hot brine over carrots, leaving 1/2 inch headspace at the top of the jars.

6. Place lids on jars, then set aside to cool. Once jars are cooled, transfer to the refrigerator. Pickles will be ready to eat in 48 hours. Makes three 2 cup jars, recipe can easily be multiplied.