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Peel and julienne the carrots.
Add 1 tablespoon of Morton and Basset pickling spice and 2 cloves of garlic to the carrots.
Place the carrots vertically in a jar, making sure they are below the rim.
In a saucepan, heat 1 cup of rice wine vinegar, 1 cup of water, 1 tablespoon of pickling salt, and 1 tablespoon of white sugar or honey until dissolved.
Pour the brine over the carrots, making sure they are submerged.
Press a white onion into the jar until it squirts a little to hold the carrots under the brine.
Cap the jar and refrigerate for a few days before enjoying.