To make the carrots I peeled and sliced the carrots, and placed them in the bottle with a slice of sweet onion, one crushed clove of garlic, half a raw Anaheim chili, 1 tsp of salt. (I neglected to wear gloves when slicing the Anaheim chili as it's a 'mild' chili...yeah, not going to do that again. Ever! My hands were still burning 8 hours later. So that part wasn't exactly part of the genius at homemaking part of the adventure.)
Once the liquid has come to a boil pour it into the bottles until the carrots are covered (it's easier if you have a canning funnel thingie and a ladle for filling the jars. If not find a cup with a lip so you can poor it in the jars without the water going all over.)
Once you have filled the jars put on the lids and let them cool to room temperature, then refrigerate for at least 5 days for the flavors to meld together and the magic of vinegar can pickle them, or as long as you can possibly wait without tasting them.
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