Bring 2 cups of water to a boil. Add carrots, bring back to a boil, and continue boiling for 3 minutes. Drain and rinse carrots with cold water.

In a pint-sized mason jar, add garlic, dill weed and peppercorns. Add carrots to the jar.

In a small pot, combine white vinegar, water and salt, and bring to a boil. Remove from heat, and pour brine over the carrots, leaving 1/2" of headspace at the top of the jar. Secure with a lid.

Once cooled, place in refrigerator and enjoy for up to 3 - 4 weeks.