Blanch carrots in a large pan of boiling water over high heat for 1-2 minutes, then drain and refresh in cold water. Pack the carrots into a clean, sterilised 1L (4 cup) jar.
Place the vinegar, sugar, garlic, chillies, coriander seeds, peppercorns, 11/2 cups (375ml) cold water and 1 tsp sea salt in a pan over medium heat. Bring to the boil and cook for 1-2 minutes until sugar dissolves. Remove from heat, add dill, then pour over carrots until jar is almost full. Seal the jar and set aside to cool. Refrigerate for 2 days before using and keep refrigerated for up to 2 months.
Recipe courtesy of delicious.com.au
Serving size 4