Carrots In Vinegar (Cenouras Em Conserva)

1. 1

   Peel and wash the carrots and slice them into 1/2 inch thick rounds.

2. 2

   Blanch the carrots in boiling salted water for about 7-8 minutes. You want them cooked, but not overcooked - firm to the bite. Strain and set aside to cool.

3. 3

   In a bowl combine the vinegar and garlic. Add in the cooled carrots and mix well. Stir gently enough to not break the pieces of carrot.

4. 4

   Refrigerate for at least three hours, stirring every now and again.

5. 5

   Arrange the carrots on a platter surrounded by the olives if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.