Pickled Carrots (Carote Con Olio E Aceto) Recipe
Ingredients
6 to 8 medium carrots, pared and cut in strips
Boiling salted water
2 tablespoons olive oil
1 clove garlic, cut in halves
1 hot green pepper
1/2 teaspoon salt
Wine vinegar
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.
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.
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