I turned that heap of carrots I picked into jars and jars of Spicy Pickled Carrots. It took me all afternoon to cut them, cook them, prepare the jars, and process them. Each jar gets garlic, onion slices, several sprigs of thyme from the herb garden, red pepper flakes, peppercorns and a couple dried hot peppers. Then you fill it with cooked carrots and brine. Finally, after cleaning the rims and putting on the lids, you process them for 15 minutes. I love making these because they have such a lovely richness of colors and aromas.