Carrots
1 tbsp. salt
1 lg. clove garlic, sliced
1 tsp. dill weed
1/2 onion, sliced
1/2 c. water
1/2 c. vinegar

Cut carrots into nibble size and place in a pint jar. Add all the rest of the spices. Boil water and vinegar; pour over ingredients in the jar. Seal jar and refrigerate 24 hours.