2 t. salt
1/2 t. dill
1 T. whey
1 qt. canning jar with lid
Wash carrots and cut in half width-wise. Quarter lengthwise and pack into canning jar. Pack them tightly so they won’t float and get moldy. Place salt, dill and whey on top and pour water over until water-level is about an inch from the top of the jar. Screw lid on extra tight and place out of direct sunlight for at least three days. Refrigerate after opening.
PS: make sure to open over the sink!