PICKLED CARROTS (1 pint)
carrot sticks
1 tsp salt
1/2 tsp sugar
1 large clove garlic, sliced
1 tsp dill seeds or dill weed
1/2 medium onion, sliced
1/2 cup water
1/2 cup vinegar

Fill a pint jar with carrot sticks & add the salt, sugar, garlic, dill & onions. In a small saucepan, bring the water & vinegar to a boil & pour over the carrots. Cool, cover & refrigerate for at least 24 hours before serving.~~ The Andover Cookbook II

Claire, you could also try posting at the Harvest forum. Those folks live and breathe canning.

Here is a link that might be useful: Harvest forum.