Kiseli šargarepa (pickled carrots)

Instructions

1. Peel the carrots and cut them into sticks about 8 cm long and 1 cm thick.
2. Peel the garlic cloves and lightly crush them with the flat of a knife. Rinse the dill sprig.
3. In a large clean glass jar, arrange the carrots, garlic, dill, bay leaf, peppercorns and the pepper if you're using it.
4. Dissolve the salt in lukewarm water, add the vinegar, then pour this liquid over the carrots until they are fully covered.
5. Close the jar without fully screwing the lid on and leave it at room temperature, away from light, for 3 to 5 days. Small bubbles should appear.
6. Taste after 3 days: when the flavor is tangy and the carrots are still crunchy, move the jar to the fridge. They keep for several weeks.