Place one clove of
Garlic (2 cloves)
in the bottom of each of two 16-ounce or half-liter clean jars.
Based on the height of your jars, cut the
Carrots (3 cups)
into spears measuring 3/4-inch less than the height of each jar. Place the carrot spears on the end, filling each jar. Place the
Fresh Thyme (6 sprigs)
evenly throughout each jar as you fill it.
Water (1 1/2 cups)
Distilled White Vinegar (1 1/2 cups)
Granulated Sugar (2 Tbsp)
Salt (1 Tbsp)
Mustard Seeds (1 tsp)
in a small pot. Bring to a boil over high heat, stirring occasionally to be sure the sugar and salt are completely dissolved.
Pour the hot brine over the carrots in each jar, being sure to completely immerse them in the liquid.
Allow the contents to cool to room temperature before covering them. Transfer the jars to the refrigerator.
For the best flavor and texture, wait for about 24 hours before serving. Enjoy!