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Epicurious
House & Garden

Dill-Spiced Carrots

By Ruth A. Matson

4.4

(2)

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

  1. 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.

  2. 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.

TagsPickleCondimentCarrotRoot VegetableVegetableGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerHouse & Garden
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