Step 1

Place the garlic cloves to the bottom into 2 16 ounce clean and sterilized jars.

Step 2

Divide the cut carrots and place them into each jar along with 2 sprigs of thyme, and sliced peppers. See notes on stuffing.

Step 3

Next, add the water, vinegar, sugar, salt, and mustard seeds to a large pot and bring it to a boil over high heat. Make sure the salt and sugar are completely dissolved before removing it from the burner.

Step 4

Pour the brine over the carrots in the jar making sure to submerge them.

Step 5

Cool to room temperature before adding on the seal and lid and placing in the refrigerator. Wait 24 hours before eating them for the best flavor. See notes on shelf life.