Bring a small pot of water to a boil to sterilize the lids of the jars. Clean or peel and cut the carrots to fit your jar size.

Combine the appropriate amount of vinegar, water and salt in a pot and bring to a boil.

Pack the carrot sticks upright in the jars leaving about two inches on the top and fill with herbs and garlic.

Pour the boiling brine over the carrots, leaving about a 1/2 inch of space.

Wipe the rims and apply the lids and rings.

Set jars to cool. Most will seal on their own at this point however if you’re canning the pickles, process them for 10 minutes in boiling water.

Remove jars from canner and let them cool.