1 lb carrots
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 cloves garlic cloves (lightly crushed)
1 1/2 Tbsp dill seeds
1 1/2 Tbsp salt
1 pinch of hot chile flakes
Prep the carrots by cutting them into quarters or halves, depending on their size. Place them in sterilized canning jars. Bring all other ingredients to a boil and pour over prepared carrots. Keep in the fridge or process for 15-20 min to seal lids if you wish to keep them out at room temp.