Dill-Spiced Carrots
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
46
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Scrape and trim the carrots and quarter them lengthwise
2
Simmer them in the dill pickle juice until they can be easily pierced with a fork, about 20 to 25 minutes
3
They will not soften, but will stay pleasantly crunchy
4
Chill overnight in the pickle juice
5
Scrape and trim the carrots and quarter them lengthwise
6
Simmer them in the dill pickle juice until they can be easily pierced with a fork, about 20 to 25 minutes
7
They will not soften, but will stay pleasantly crunchy
8
Chill overnight in the pickle juice
9
To serve, drain off the liquid and sprinkle the herbs on the carrots
10
Pass the sour cream in a separate bowl
11
Dill-Spiced Carrots should not be served on lettuce, but used as a salad garnish for cold chicken or a platter of cold cuts
12
To serve, drain off the liquid and sprinkle the herbs on the carrots
13
Pass the sour cream in a separate bowl
14
Dill-Spiced Carrots should not be served on lettuce, but used as a salad garnish for cold chicken or a platter of cold cuts