Ingredients

Serves 4

　　8 young carrots

　　1 cup dill pickle juice

　　2 tablespoons fresh cut dill

　　1 tablespoon minced chives

　　1 cup sour cream

　　

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.