Peel and grate the carrots.

Fill the mason jar with half of the carrots. Top with 5 cloves. Repeat the same process for second layer.

In a pan add vinegar, salt, sugar and water 2.5 cups of water first.

Mix and taste the acidity and if needed add 1/2 cup of water. Also adjust salt if needed.

Boil for 1 minute.

Pour the boiling mixture on the carrots.

Use a wooden spoon to dip all the carrots into the vinegar.

Allow to come to room temperature and then close the lid and refrigerate overnight.

The pickle is ready after 24 hours. Enjoy!

Storage Instructions: Store in the refrigerator. Use within 2-3 weeks.