Dill-Spiced Carrots

Directions

1. 1
   Scrape and trim the carrots and quarter them lengthwise.
2. 2
   Simmer them in the dill pickle juice until they can be easily pierced with a fork, about 20 to 25 minutes.
3. 3
   They will not soften, but will stay pleasantly crunchy.
4. 4
   Chill overnight in the pickle juice.
5. 5
   To serve, drain off the liquid and sprinkle the herbs on the carrots.
6. 6
   Pass the sour cream in a separate bowl.
7. 7
   Dill-Spiced Carrots should not be served on lettuce, but used as a salad garnish for cold chicken or a platter of cold cuts.