Skip to main content
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
Read More
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Tomatoes With Curry Yogurt
Best served chilled.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Ensalada Rusa (Pink Potato Salad)
This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.