To start this canned carrots recipe bring a small pot of water to a boil in which to blanch the carrots. Prepare 3 pint jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound. Peel carrots and trim to fit jars. Cut into thin sticks.

When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you're making them as refrigerator pickles. When time is up, remove carrots from water and run under cold water to stop cooking.

Combine vinegar, water and salt in a small saucepan and bring to a boil. Place spices and garlic cloves into the bottom of the jar or jars. Pack carrots sticks upright in jars. Pour the boiling brine over the carrots, leaving 1/2 inch headspace. Tap the jars gently to remove air bubbles.

Wipe the rims and apply the lids and rings. If you're canning the pickles, process them for 15 minutes in a boiling water bath. When time is up, remove jars from canner and let cool. Sealed jars can be stored in a cool, dark place for up to one year.

Refrigerator pickles should be placed in the fridge as soon as the jars are cool.

Processing: As published by Mrs. Wages: "process them for 15 minutes" (boiling water bath canner) - 15 minutes.