How to make
Clean the carrots and pack them tightly in a 12 1/2 cups (3 liter) jar. Optionally, you can put cleaned garlic cloves or chopped celery between them. Put the water to boil in a pot with the salt.
Once boiling, add the vinegar and immediately remove from the heat. Immediately top the carrots with the hot brine. Close the jar and turn with the cap down.
For 2-3 days, flip the jar upside down and right side up. After approximately 1 week, the pickled carrots will be ready for consumption.
