Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrots in Vinegar (Cenouras Em Conserva) Recipe
    Lost? Site Map

    Carrots in Vinegar (Cenouras Em Conserva)

    Carrots in Vinegar (Cenouras Em Conserva). Photo by Cookgirl

    1/3 Photos of Carrots in Vinegar (Cenouras Em Conserva)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    magpie diner's Note:

    Recipe from a cookbook from the Algarve region of Portugal. Simple simple!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    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.

    Ratings & Reviews:

    • on January 16, 2012


      First I reduced the yield to fit into a small canning jar. Used half red wine vinegar and half 'Malbec' red wine with "deep aromas of blueberries and chocolate'. Threw in a fresh bay leaf, one clove minced garlic and one whole garlic, whole black peppercorns two whole jalapeno-stuffed green olives and a few pimiento-stuffed green olives. No salt-the olives will supply that. Easy and delicious over a bed of baby spinach leaves. Thanks for posting! Reviewed for Veg Tag/January.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2010

      So easy and so delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2010


      Super easy. . .steamed my carrots in the microwave. After 3 hours of marinating they were plenty strong for me. Funny how the vinegar really brings out the sweetness in the carrots! Made for Veggie Swap May 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Carrots in Vinegar (Cenouras Em Conserva)

    Serving Size: 1 (96 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 23.5
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 122.1 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 0.9 g
    Sugars 1.4 g
    Protein 0.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes