You are here

Pickled Carrots (Carote Con Olio E Aceto)

Global.Potpourri's picture
Ingredients
  Carrots 8 Medium, pared and cut in strips
  Boiling water 2 Cup (32 tbs), salted
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), cut in halves
  Hot green pepper 1
  Salt 1⁄2 Teaspoon
  Wine vinegar 1 Teaspoon
Directions

Cook carrots in a small amount of boiling salted water in a covered saucepan until just tender.
Drain and cool.
Pack carrots in a pint screw top jar and add oil, garlic, hot pepper, and salt.
Cover carrots with wine vinegar.
Store, covered, in refrigerator at least 24 hours.
Drain and serve cold.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

Rate It

Your rating: None
4.278125
Average: 4.3 (16 votes)