Tangy Pickled Vegetables - Cooking Contest Central

Ingredients

• 1 - 32 ounces glass jar
• 2 tablespoons, plus 1 teaspoon pickling spice
• 4 cloves of garlic, peeled and smashed
• 1/2 teaspoon crushed red pepper flakes
• 2 cups sliced perian cucumbers, cut into 1 inch rounds
• 3/4 cup of celery, cut into 1 inch pieces
• 1/2 baby carrots, cut into 1 inch pieces or in half
• 4 sprigs of fresh dill
• 2 cups water
• 2 tablespoons white vinegar
• 1 tablespoon pickling or kosher salt