DILL-SPICED CARROTS

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Dill-Spiced Carrots image

Provided by Ruth A. Matson

Categories     Herb     Side     Carrot     Sour Cream     House & Garden

Yield Serves 4

Number Of Ingredients 5

8 young carrots
1 cup dill pickle juice
2 tablespoons fresh cut dill
1 tablespoon minced chives
1 cup sour cream

Steps:

  • 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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