Dill-Spiced Carrots

• 1 lb. carrots
• 1 cup dill pickle juice
• 1 container (8 oz.) commercial sour cream
• 2 tbsp. chopped fresh dillweed
• 1 tbsp. minced fresh chives

1. Scrape carrots; cut lengthwise into quarters.
2. Cut quarters in half crosswise.
3. Combine carrots and pickle juice in a saucepan; cover and cook over low heat 20 to 25 minutes or until crisp-tender.
4. Cool.
5. Cover and chill 8 hours.
6. Combine sour cream, dillweed, and chives; cover and chill.
7. Drain carrots; serve with sour cream mixture.

carrots, dill pickle juice, sour cream, fresh dillweed, fresh chives

Taken from www.foodgeeks.com/recipes/4155 (may not work)