Adapted from Tart and Sweet:
This recipe calls for baby carrots - those available in springtime during the thinning process. I assume you could also make this recipe with regular carrots, cut into spears.
Yield: 1-2 pints (or 1 pint and 1 half-pint)
2 bunches baby carrots (about 1 pound), trimmed, peeled, and cut into pieces that will fit upright in your jars
1 1/4 cups apple cider vinegar
3/4 cups water
3/4 Tbsp kosher salt
3/4 Tbsp brown sugar
Per pint-sized jar:
1 clove garlic
