Prep the veggies. For cucumbers remove the ends and cut lengthwise into the jars. For carrots & beets, peel them and then cut into 1/4" rounds. Evenly divide the veggies, garlic, onion, peppercorns, and dill into the jars.

Combine the remaining ingredients in a heavy bottomed saucepan and bring to a boil

Pour the hot brine over the veggies until they are covered. Leave about 1/2" space from the top of the liquid to the top of the jar. This is known as "headspace". Whip the opening mouth of the jar with a clean cloth to secure a seal and tighly screw on the lid.

Meanwhile, you should have your large canning pot full of water and brought to a boil. Add the mason jars into the canning basket and slowly lower the basket and jars into the pot. The top of the jars should be covered by about 1-2" of boiling water. Process the beets for 30 minutes, process carrot sticks for 15, and process cucumbers for 10 minutes. These are the correct cooking times for each to tenderize the veggies so process them according to those exact times (or you can have too hard or too soft pickles). Turn the heat off, remove the pot lid and let the jars rest in the pot for 5 minutes.

Remove jars with tongs and let sit on the counter and sit for 12 hours to cool.