Begin by selecting fresh, vibrant carrots, about 3/4 lb. Peel them if necessary, then slice into your preferred shapes, about 1/4-inch thick.

Take clean canning jars and place desired spices at the bottom, then tightly pack the chopped carrots into the jars, leaving a 1-inch headspace.

In a medium saucepan, combine equal parts vinegar and water, add salt and sugar, and bring to a rolling boil while stirring.

Carefully pour the hot brine over the packed carrots in the jars, ensuring they are fully covered.

Seal the jars with lids and allow them to cool on the counter for about 30 minutes before refrigerating.

For those opting to can the carrots, process the filled jars in a water bath for approximately 15 minutes.