Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds carrots -- not baby carrots

  3. 1/2 cup white or cider vinegar

  4. 1/2 teaspoon salt

  5. 1 garlic -- crushed

  6. 1/4 cup extra-virgin olive oil

  7. 1 tablespoon oregano leaves -- fresh

Instructions Jump to Ingredients ↑

  1. Slice carrots into 1/2" thick rounds and place in a 3-quart non-aluminum saucepan with vinegar and salt; add enough cold water to just cover the carrots. Bring to a boil and cook at a steady boil over medium-high heat for 15 minutes, or until the carrots are tender. Drain in a colander and transfer to a bowl. Add the garlic and olive oil and stir to combine. Allow to cool, uncovered, to room temperature. Taste the carrots. Add the oregano, and more salt if necessary. Mix well, cover, and refrigerate for several hours or overnight. Remove the carrots from the refrigerator at least 30 minutes before serving. Toss gently with a spoon and transfer the carrots to a serving platter orbowl.


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