Dill-Spiced Carrots

1. 1

   Scrape and trim the carrots and quarter them lengthwise.

2. 2

   Simmer them in the dill pickle juice until they can be easily pierced with a fork, about 20 to 25 minutes.

3. 3

   They will not soften, but will stay pleasantly crunchy.

4. 4

   Chill overnight in the pickle juice.

5. 5

   To serve, drain off the liquid and sprinkle the herbs on the carrots.

6. 6

   Pass the sour cream in a separate bowl.

7. 7

   Dill-Spiced Carrots should not be served on lettuce, but used as a salad garnish for cold chicken or a platter of cold cuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.