Name: Dill-Spiced Carrots
Yield: Serves 4
Ingredients: 8 young carrots; 1 cup dill pickle juice; 2 tablespoons fresh cut dill; 1 tablespoon minced chives; 1 cup sour cream

Recipe information

Yield
Serves 4

Ingredients

8 young carrots

1 cup dill pickle juice

2 tablespoons fresh cut dill

1 tablespoon minced chives

1 cup sour cream

Preparation

Step 1
Scrape and trim the carrots and quarter them lengthwise. Simmer them in the dill pickle juice until they can be easily pierced with a fork, about 20 to 25 minutes. They will not soften, but will stay pleasantly crunchy. Chill overnight in the pickle juice.
Step 2
To serve, drain off the liquid and sprinkle the herbs on the carrots. Pass the sour cream in a separate bowl. Dill-Spiced Carrots should not be served on lettuce, but used as a salad garnish for cold chicken or a platter of cold cuts.

TagsPickle Condiment Carrot Root Vegetable Vegetable Gluten Free Nut Free Vegetarian Easy 5 Ingredients or Fewer House & Garden

Recipe notes

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