Into a 1 quart jar put:
1 pound baby carrots (or whatever amount will fill the jar)
1 Tbsp dried dill weed
Into a sauce pan put:
1.5 cups water1
1.5 cups white vinegar2
1 Tbsp lemon pepper salt3
2 bay leaves
a bunch of dried sliced garlic, about 3-4 cloves worth maybe?
Bring to a boil, cover and simmer 10 minutes. Pour over carrots and dill to fill jar.
I'll test them in a week to see how they turn out.
1. I actually used one cup each of vinegar and water and then had to heat half a cup of each to top off the jar. In the end I think it took more like 1 and 1/3 cup each to fill the jar but this will vary with how many carrots you pack in the jar to start with.
2. Apple cider vinegar would work as well, but white is what I had. Since this a refrigerated recipe and not canned a less acidic vinegar like wine vinegar or rice vinegar would work too.
3. I didn't have any pickling salt on hand and no whole peppercorns so this was my compromise substitution. Ingredients listed on the bottle are: salt, citric acid, spices (including black pepper), onion, sugar, garlic, modified corn starch, lemon extractives, and FD&C yellow 5 lake.