In bottom of sterilized quart canning jar place:

 

1 ½ T kosher salt

1 clove garlic 

1 t pickling spice

2 small sprigs of fresh dill 

1 small hot red pepper, such as cayenne.

 

Pack ingredients with very clean fresh pickling cucumbers in sterilized jar. Fill empty spaces with baby carrots. Fill with tap water that has been standing a while to let the fluorine evaporate. Place another sprig of dill on top. Seal with sterilized rims and seals. Shake to dissolve salt. Let sit 3 weeks in dark place. It may fizzle and will turn cloudy if shaken. Don’t worry. Just shake jar and tighten lid more.