Place the water, vinegar, and salt in a small saucepan.

Bring to a boil and turn off the heat.

Stir the garlic and sweetener into the hot mixture and allow it to cool completely.

In the meantime, wash and slice the cucumbers and carrots in the pickle shape you prefer. We like to make sandwich slices, but you can cut the vegetables diagonally or straight across the width to create discs or length-wise for spears.

Pack the veggies into a clean and sanitized 1-pint glass jar.

Sprinkle in the mustard seeds and peppercorns, and tuck the dill sprigs.

Pour the cooled liquid into the jar and cover with a lid.

Place the pickles in the refrigerator for at least 48 hours before using them.