Dilled Carrot Sticks

Bergy's Note:

These look so attractive on an appie tray and they are SOOooo good for you The recipe can be doubled

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 32 Sticks

• 8 small carrots , scrapped & quartered lengthwise
• 1 cup Dill pickle juice
• dried parsley or fresh parsley or dried dill weed , for garnish

Directions:

1. Simmer the carrots in the Dill pickle juice.
2. covered until they are just beginning to get tender (15- 20 minutes).
3. Cool in the pickle juice overnight in the fridge.
4. Drain well, dab dry.
5. sprinkle with parsley or dill weed.
6. Serve chilled.

Reviews

[Rita~]

TOOOOOOOOOOOO EASYYYYYYYYYYYYYY! Great to keep in a jar and when you have the munchies they are there. SO Dilly good.

[ColdNovember85]

Thanks for sharing this recipe. Unfortunately I didn't really like how the carrots turned out. I like the dill taste but don't like how I could still taste the sweetness of the carrots. I hoped that if I let the carrots sit in the juice longer they would have a stronger dill taste :(

[Sarah_Jayne]

I wasn't sure what I would make of this recipe because it sounded pretty unusual but I was intrigued because I like both pickles and carrots. I was also drawn to it for the economics of using something most people throw away, such a pickle juice. I am glad I tried it because it turned about to be a good and new taste experience. The recipe was easy and I enjoyed the fresh tasting zing of the carrots. I have been eating them alongside a sandwich at lunch like I would normally do with pickles. Made for PAC Spring 2009.