Hot Dill Carrot Strips - cooking recipe

Ingredients

3 quarts water
2 pounds carrots
1 quart white vinegar
1 cup salt
Cloves of garlic
Hot, tiny Mexican peppers such as Serrano (8-16)
Dill seed ( 8 rounded tsp.)

Preparation

In large pot, bring to boil 3 quarts water, vinegar and 1 cup salt.
Simmer for 20 minutes for a good brine.
Wash and sterilize 8 pint jars.