Recipe by Charlotte J
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.
Top Review by blakesle
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!
- 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