Bring a large pot of water to a boil over medium-high heat. Add carrots & garlic and blanch for 3 minutes.
Meanwhile, fill a stainless steel bowl halfway with ice water. Remove the carrots & garlic with a wire strainer or slotted spoon & place in ice bath to cool.
Divide the vegetables, dill & peppercorns among 2 mason jars.
Bring the water, cider vinegar, sugar & kosher salt to boil over medium-high heat. Boil until the sugar & salt dissolves. Pour the liquid into the jars & cover vegetables.
Cover/seal with lids and refrigerate overnight. Enjoy within 14 days.