Prep the carrots.

Wash and peel the carrots

Divide the garlic, peppercorns, and dill (if using) between two clean 16-ounce jars. Tightly pack the carrot sticks upright into each jar.

Make the brine.

In a small saucepan, combine vinegar, water, sugar, and sea salt. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve completely.

Pour and seal.

Carefully pour the hot brine over the carrots, fully submerging them. Leave about ½ inch of headspace. Seal with lids.

Cool and refrigerate.

Let jars cool to room temperature, then refrigerate for at least 24 hours before eating. The flavor improves over 2–3 days.