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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Years ago, we enjoyed chilled pickled carrots in a restaurant, recalls Pat Walter of Pine Island, Minnesota. They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare. Ingredients:
1 pound carrots, julienned |
1/2 cup vegetable oil |
1/2 cup white vinegar |
1/3 cup water |
1 tablespoon sugar |
2 garlic cloves, minced |
2 teaspoons dried oregano |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon ground mustard |
Directions:
1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain
2. Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon. Yield: 4 servings.
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