Pickled Carrots (Carote Con Olio E Aceto)
|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|
|Wine vinegar||1 Teaspoon|
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.