Crunchy Carrot Pickles

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6 lbs carrots (or carrots and cauliflower florets combined), peeled and cut into uniform-sized sticks that will comfortably fit inside jars

4.5 cups distilled white vinegar (5% acidity)

3 tbsp coarse salt

9 tbsp pickling spice

1 bunch fresh dill

2 heads of garlic, cloves peeled

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