- Bring the vinegar, water, salt, and brown sugar to a boil in a large nonreactive pot. Stir to dissolve the salt and sugar.
- Place garlic, hot pepper, and spices in each hot jar. Pack the jars tightly with baby carrots. Pour boiling brine over the carrots, leaving ½ inch headspace and making sure the carrots are covered in liquid.
- Check for air bubbles, wipe the rims, and either refrigerate or seal by processing for 15 minutes
Note: When prepping the carrots, go ahead and leave ¼ to ½ inch of green stem, but make sure to remove as much grit as possible. This bit of green makes for a snazzy presentation.