Total Time
30mins
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

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

3 5

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 :(

4 5

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.