Clean the carrots well, peel if necessary--I did not because the fresh carrots are sweet and the peels are tender

use a food processor fitted with the slicing blade to cut the carrots lengthwise or coin shaped or both

start filling the jar, put in a layer of carrots then a sprinkle of salt, mustard seeds and dill seeds

use the blunt end of a wooden spoon to mash the carrots down

keep repeating the layers until you get as many of the carrot slices in to the jar as possible

pour the whey over the top

press a layer of saran wrap down over the carrots and pressing to make sure the top is sealed and no air can reach the carrots

I used a small baby food jar wedged over the saran wrap and under the lid to ensure the carrots were firmly pressed down-I recommend doing this if your carrots are far down in the jar OR slice and add another carrot or two

place in a dark cabinet or corner and let rest, cover to keep light out

the next you need to check and make sure liquid is forming, just gently swirl the jar it should be filling up with liquid

open slightly to let it breathe then recap

repeat the process the next day, if there is not enough liquid you can mix a salty water solution and pour over the carrots after you remove the jar and the saran wrap

then recap with fresh saran wrap, the jar and the lid

every day you need to look for bubbles in the jar, pop the top and then reseal but you don't need to remove the jar holding the carrots down OR the saran wrap just let out and air, kind of like burping tupperware

after a week it should stop bubbling in the jar and this is your sign to put it in the fridge and start eating it--it is also your sign to start a new batch because once your family starts putting pickle carrots ON everything the will disappear in an instant