6 Large carrots, cut into 3 inch by 1/4 inch sticks
1 large sweet onion, such as Vidalia or Walla Walla, sliced thin
1 heaping tablespoon sea salt or kosher salt (not iodized!)
1 teaspoon whey
1 teaspoon peppercorns
Herbs and spices as desired- I have used dill, curry powder, and ginger
Warm filtered water
Layer carrots and onions in a crock or large mouthed glass jar, putting desired herbs and/or spices and peppercorns between each layer. Also sprinkle some of the salt over each layer. Once complete, sprinkle on any remaining salt, and pour the whey over the top. Use the warm filtered water to fill the jar, leaving about 1 inch headroom. Place some type of weight on the carrots to keep them immersed in the liquid. Put in a cool place out of direct sunlight for 1-3 weeks, until they reach your desired combination of tartness and sweetness, then cover and place in refrigerator. They theoretically keep for months, but I can't seem to keep them around that long, since they are so delicious!
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