2 lbs. carrots
Salt
1 1/2 c. white vinegar
1/2 tsp. celery seeds
1/2 tsp. caraway seeds
1/2 tsp. mustard seeds
1 c. sugar
1/2 tsp. crushed hot peppers
1 1/2 tsp. dill seed

Wash, scrape and cut carrots in thin crosswise slices. Cook in very small amount of salted water until almost tender. Pack closely in 4 hot sterilized pint jars. Make syrup of 1 1/3 cups water, 1 teaspoon salt and remaining ingredients. Bring to full rolling boil. Boil 2 minutes. Pour over carrots to within 1/2 inch of top; seal.