Peel carrots, cut into sticks, approximately dish pan full.

BRINE:

6 tbsp. salt
3 c. water
3 c. vinegar

Place 2 medium heads dill per jar, 1 hot pepper, garlic. Pack carrot sticks very tightly in jars. Mix brine and bring to a boil. Pour in jars. Then process in water bath for 30 minutes. Tastes better if they set for 4 weeks. Serve cold.