Dill-Spiced Carrots

1. 1

   Scrape carrots; cut lengthwise into quarters.

2. 2

   Cut quarters in half crosswise.

3. 3

   Combine carrots and pickle juice in a saucepan; cover and cook over low heat 20 to 25 minutes or until crisp-tender.

4. 4

   Cool.

5. 5

   Cover and chill 8 hours.

6. 6

   Combine sour cream, dillweed, and chives; cover and chill.

7. 7

   Drain carrots; serve with sour cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.