Pickled carrots can be enjoyed stuffed into sandwiches, served as a side to a rich meal or eaten as a snack by themselves.
3 pint jar with self-sealing lids and rings, sterilized
2 pounds carrots, scrubbed and trimmed in matchsticks to fit in jars
1 ½ cups filtered water
1 ½ cups white vinegar
1 ½ cups apple cider vinegar
1 ½ tablespoons canning salt or sea salt
6 cloves garlic, peeled
6 sprigs fresh dill weed
9 black peppercorns
½ to 1 teaspoon red pepper flakes