These carrots are a happy-belly snack and side dish.
Serves 6
INGREDIENTS 4 cups (32 ounces) warm, purified water 4 tsp Himalayan pink or Celtic Sea salt 4 - 6 organic carrots, medium, peeled, sliced lengthwise into quarter or eighths 2 cloves garlic, peeled and smashed 2 - 4 sprigs of fresh dill (about 3 inches in length)
Sterilize 2 pint Mason or other canning jars and lids in a boiling water bath. Place one smashed garlic clove and 1 - 2 dill sprigs in each jar. Set aside.
In a large bowl or 4 cup glass measuring cup, make the brine by dissolving the salt in water.
Cut the sliced carrots into lengths that will fit into the jars and will leave at least 1 inch of head space at the top. If you cut one piece to the correct length you can use it as a guide to cut the rest of the carrots into sticks. Place carrots into a clean canning jar, packing them in tightly so they won't float. If you lay the jars on their sides and stack the sticks on top of one another they will be easier to pack. Again, make sure to leave about 1 inch of head space at the top.
Fill the jar with brine to just below the cap threads in the glass, making sure to cover the carrots completely.
Close the jars until "finger tight"-- meaning, there is no need to over-tighten the lids. Place the covered jars out of direct sunlight and let them sit at room temperature for 1-4 days. The longer they sit, the more the flavor will develop. Feel free to open and taste. They should taste sour and tangy and should have a pungent, but not vinegar-y, smell.
A cloudy brine, some fizziness or faint white scum are a normal, healthy part of the fermenting and culturing process. If any pink, red or black mold appears during fermentation or after, toss the culture.
Refrigerate after 4 days or when your level of tangy-ness is achieved. The carrots will keep up to one month in the refrigerator.