Spanish Marinated Carrots

1. 1

   Boil carrots whole until almost done but not mushy.

2. 2

   Crush the garlic, oregano, cumin and paprika in a mortar into a paste. I didn't use as much of the seasonings as the recipe called for because we are wimpy here; feel free to add more if you like. They used a whole tablespoon of oregano and more cumin too.

3. 3

   When carrots are cool, cut into discs.

4. 4

   Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them.

5. 5

   Add olive oil when you eat them.

* Per serving · 4 servings · Values may vary.

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