Scrape carrots; cut lengthwise into quarters. Cut quarters in half crosswise. Combine carrots and pickle juice in a saucepan; cover and cook over low heat 20 to 25 minutes or until crisp-tender. Cool. Cover and chill 8 hours.
Combine sour cream, dillweed, and chives; cover and chill. Drain carrots; serve with sour cream mixture.
Instructions
Scrape carrots; cut lengthwise into quarters. Cut quarters in half crosswise. Combine carrots and pickle juice in a saucepan; cover and cook over low heat 20 to 25 minutes or until crisp-tender. Cool. Cover and chill 8 hours.
Combine sour cream, dillweed, and chives; cover and chill. Drain carrots; serve with sour cream mixture.
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