10 lbs. organic, peeled carrots yielded 3 half-gallon jars and 1 quart jar. After I peeled and trimmed the ends, I cut them on the diagonal and put them in the jars along with dried dill weed and garlic cloves which I simply cut open but did not peel. I added 3 Tablespoons of unrefined sea salt to each half-gallon. I filled each jar with well water, but you can use filtered tap water....the chlorine can be a problem so filter it out. To cover, I put a metal canning type lid inside my plastic lids and screwed them on tight. I'll "burp" them a couple of times in a day to release the pressure. This lasts for about 4 days at this cool time of year. After that, I refrigerate and hold on to them for a year or more depending on how fast we eat them. I use them in salads, on top of rice stir fries and just to eat because they are so deliciously sour, tasty, and full of pro-biotics.