In large saucepan of boiling salted water, blanch carrots 1 minute; drain in colander and hold under cold running water.

In large saucepan, combine vinegar, 1 1/4 cups water, sugar, garlic, dill seeds and salt; bring to a boil over medium high heat. Reduce heat to medium; simmer 2 minutes.

Pour vinegar mixture over carrots. Refrigerate, covered, at least 24 hours or up to 1 week.

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