Prep 10 mins
Cook 5 mins
Save the juice from your dill pickles and make these marinated carrots for salads or as cocktail tidbits. I think I'll julienne mine first then use my steamer to cook them.
- 1 cup pickle juice
- 1 tablespoon dill weed
- 1⁄2 teaspoon garlic salt
- 1 tablespoon olive oil
- 2 cups carrots, cooked and cut in julienne strips
- Mix all ingredients together and let carrots marinate in refrigerator overnight.
Charlotte...very nice little veggie side you have submitted here. Ymmm...I was looking for something lo cal but flavorful. This fit the bill. I used baby carrots (whole) and did not cook and followed the rest of the directions to marinate. turned out great and crunchy which is what i was looking for. First taste after marinating overnight was good but the got better the longer i left them. Thanks so much!
Oh my goodness, Charlotte! This is a really surprise! Didn't cook the carrots but about a couple of minutes to make sure they were crispy. Marinating for over 18 hours in the pickle juice mixture. WOW! So nice for a salad. Thanks for posting. Caroline