Nippy Carrots
"This makes a tangy carrot snack or as part of a picnic basket lunch. It gets tangier as it sits in the fridge, and as we like it a just the way it is I use it within a day or so."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 lb medium carrot
- 3 tablespoons salad oil
- 2 -3 garlic cloves, minced (to taste)
- 1 tablespoon chopped onion
- 1⁄4 cup vinegar
- 1 tablespoon pickling spices
- 1 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄8 teaspoon pepper
- 1 onion, thinly sliced
directions
- Cut carrots diagonally into thin slices. In a 12-inch skillet over medium heat, in hot oil, cook garlic and chopped onion until tender, about 5 minutes; add carrots and vinegar. Loosely tie pickling spice in a square of cheesecloth; add to carrots with salt, dry mustard and pepper.
- Simmer, covered, 5 minutes until carrots and crunchy and crips; discard spice bag. Pour mixture into shallow dish; top with sliced onion. Cover and refrigerate, tossing occasionally.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
