Julienne the carrots.

Heat a fry pan (that has a cover) until it is quite hot, and add the oil. Add the carrots and stir until they are coated with oil. Continue to cook over high heat, stirring frequently, for 2-3 minutes, until just starting to brown slightly.

Add vinegar, and immediately cover pan. Remove from heat. Let sit, covered, for about five minutes, allowing the steam and residual heat to cook the carrots. Check for tenderness. When cooked to your taste (remember,the goal is to not fully cook them, but keep some bite) remove the lid, stir to coat with the oil and vinegar, and to start cooling.

Let cool about an hour, and then add minced dill, and salt. Refrigerate a few hours to marinate.