Create a brine by bringing 6 cups of water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes then add the vinegar and salt and raise the heat to a boil, stirring until the salt dissolves.

While the water is coming up to a boil, place a few sprigs of dill in each of the jars. Divide the seeds and peppercorns between the jars.

Pack the jars with the vegetables like a Christmas Stocking. I make a game by moving, adding, cutting and stuffing to try and get something in every crevice of the jar. If the cucumber spears or carrot sticks are too tall for your jars, trim them so that they are a bit shorter than your jar height.

When the brine is at a boil, place a garlic clove from the brine into each jar then ladle the brine into the jars over the vegetables, covering them completely. Let cool then top the jars and place in the refrigerator overnight or for a couple of days. Pickles keep for 2-4 weeks.