Combine vinegar, water, spices and salt in a small saucepan and bring to a boil.
When the vinegar mixture comes to a boil, drop in the carrots and cook for 4-5 minutes. You want them slightly crunchy in the middle.
Remove the carrots and rinse under cold water to stop them from cooking any further.
Place the carrots into the jars, standing upright. Pour the brine over the carrots, leaving a 1/2 inch headspace. Tap the jars to remove any air bubbles, then wipe the rims and place the rings and lids on.
Let the jars rest until they are cool to the touch and then refrigerate. I waited until the next day to taste test them and they were ready, because we cooked them in the spicy brine which helped the pickling liquid penetrate the carrots faster.
Please note that the nutrition calculate includes ALL of the brine and is inaccurate!