Spicy Pickled Carrots

Step 1: Clean carrots and slice lengthwise.

Step 2: Bring water and vinegar to a boil.

Step 3: Add salt and stir until completely dissolved; set aside.

Step 4: Place 3 sprigs dill, 3 cloves garlic and 2 Jalapeño quarters in each of (2) 1 liter or (4) 1/2 liter sterilized jars.

Step 5: Place carrots in jars.

Step 6: Pour brine over the carrots leaving about 1/4" below the collar of jar.

Step 7: Seal with sterilized lids and allow cooling until lids pop.

Step 8: Store in a cool, dry place, until ready to use, at least 4 weeks.

Step 9: Refrigerate after opening.

Step 10:

Step 11: NOTE: Depending on how you slice the carrots and how many you cram in a jar, you might need to double the water, vinegar and salt mixture.