1. In a large Dutch oven cover carrots with water and with cover bring to a boil.
2. Boil 6 minutes until crisp-tender, then drain and place in a large shallow dish.
3. In a bowl combine 2 1/4 cups water, lemon juice, red wine vinegar, garlic, salt and red pepper and pour over carrots.
4. With cover refrigerate 8 hours or overnight and drain off marinade.
5. In a large serving bowl place carrots, garnish with fresh dill sprigs, if desired and serve.