Step 1

Gather and clean your jars.

Step 2

Wash your pickles and cut off a small amount on each end- being sure to remove the flower. Wash, peel, cut, and slice carrots. Peel garlic and cut off the bottom end. Wash your dill and cut into manageable sizes (no bigger than two inch sections of stem and leaf).

Step 3

Whip up your brine by combining sugar, salt, vinegar, and non-chlorinated water and bringing to a low simmer.

Step 4

While the brine is warming, place 2-3 pieces of garlic a sprig of dill, and a dill flower at the bottom of each jar.

Step 5

Pack the pickles and carrots in tightly, adding another sprig of dill halfway up.

Step 6

Finish by adding two more cloves of garlic and another sprig of dill. Push it all down to make sure that it will be covered by your liquid.

Step 7

Leave 1-1.5 inches of headroom. Fill the jar with brine and finger tighten the jars.

Step 8

Leave at room temperature for 1-5 days or until you get the desired tang and crunch. A good sign that the pickles are ready to be transferred to a cold room or fridge is when you see the brine getting cloudy. Remember: Taste, smell, crunch! It usually takes me about 3-5 days before I am ready to stow them away. The amount of time for fermentation depends on the temperature of your house!

Step 9

Transfer the pickles to cold storage or the refrigerator where they can be kept for up to a year.