Wash the canning jars, lids, screw bands, and tools in hot soapy water. Rinse thoroughly and set aside to air dry on a clean kitchen towel.

Place the jar rack into the water bath canner, place the jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes and keep the jars hot.

Scrub the carrots and rinse well under running water. Trim off the ends and cut into sticks approximately 4 inches (10 cm) long and ¾ inch (2 cm) wide.

Trim off healthy dill heads or sprigs of dill foliage and set them aside.

Peel the garlic, trim off the root ends, and cut the cloves in half.

Make the pickling brine by combining vinegar, water, and salt in a large pot. Bring to a boil over medium-high heat, stirring to dissolve the salt. Keep hot as you fill your jars.

Spread a kitchen towel on the counter. Use your jar lifter to remove one warm jar from the canner. Empty the water and place it on the towel. Keep the remaining jars in the canner so they stay warm.

Add 2 sprigs of fresh dill, ½ a clove of garlic, ½ teaspoon dried dill seeds, and ½ teaspoon red pepper flakes to the jar.

Pack carrot sticks into the jar, leaving a 1/2-inch headspace.

Ladle hot pickling brine over the carrots and fill the jar. Leave 1/2-inch headspace at the top of the jar.

Run the bubble popper through the jars to release air bubbles and wipe the rims. Adjust the headspace again if needed.

Center a lid on the jar, and screw on the band until it is fingertip tight.

Use the jar lifter to place the jar back into the canner and repeat with the remaining jars.

Once all the jars are in the canner, adjust the water level so it is 2 inches above the tops of the jars.

Cover the canner with the lid and bring it to a boil over high heat. Once the water boils vigorously, continue boiling and process pints for 10 minutes at altitudes less than 1,000 feet. Adjust processing time for your altitude if necessary. (See notes below)

When the processing time is complete, turn off the heat, remove the cover, and let the canner cool down and settle for about 5 minutes.

Spread a dry kitchen towel on the counter. Use the jar lifter to remove the jars from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.

After 12 to 24 hours, check to be sure jar lids have sealed by pushing on the center of the cover. The top should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a month.

Remove the screw-on bands, rinse the jars, label, date, and store in a cool, dark location. Allow at least 4 weeks for the pickled carrots to develop flavor. Use home-canned jars within 12 to 18 months for the best quality—yields about 6 pint jars.