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.
