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Carrot
Recipes Dill-spiced Carrots 8
young carrots
1 cup dill pickle juice
2 tablespoons fresh cut dill
1
tablespoon minced chives
1 cup sour cream 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. 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.
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