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.

Ingredients

pickle juice↗1 cup
dill weed↗1 tablespoon
garlic salt1⁄2 teaspoon
olive oil↗1 tablespoon
carrots, cooked and cut in julienne strips↗2 cups

Step-by-step instructions

1
Mix all ingredients together and let carrots marinate in refrigerator overnight.

Source: food.com

Original recipe ↗

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