Image via WikipediaThese have to sit overnight so make the night before serving. This makes 6 to 8 servings.
1 pound carrots, cut into small sticks or coin shapes
1 cup dill pickle juice (from regular dill pickles, not kosher dills)
1/2 pint sour cream
1 t. dried dill weed
1/2 t. salt
1/8 t. pepper
1/8 t. pepper
- Boil carrots in pickle juice until barely tender.
- Chill overnight in juice.
- Next day, drain carrots well.
- Add sour cream, dill weed, salt and pepper.
- Chill before serving for several hours.
