Prepare 6-8 medium Mason jars (2 cup/500 mL size): Place clean Mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat disc lids in hot, not boiling, water (180°F/82°C). Keep jars and discs hot until ready to use.

Cut tops off carrots; brush and rinse carrots under cold water. Cut into sticks or quarters; small carrots can be left whole. Fill Mason jars with carrot sticks. To each jar, add a sprig of fennel and a clove of garlic.

In a medium saucepan, place vinegar, brown sugar and dill seeds; bring to a boil and stir until sugar is dissolved. Pour into jars (to completely cover carrots) while still hot. Wipe rims to remove any food residue and place hot sealing disc on jars; screw band on and watch for the lid to pop.

Cool, undisturbed, for 24 hours, then store in a cool, dark place. Makes 6-8 jars.

Tip: Wait a few weeks before serving to allow flavours to fully develop.