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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.
So easy and so delicious!
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.
I'll echo Sarah Jayne--these were really different in a good way! I liked the garlic in it quite a bit, so much so that next time I might even add more. I'm curious to know what other vinegars would work with this, too! You could really have fun playing with different varieties and have some really jazzy veggies! Thanks for posting! Made for Veg*n Swap #21.
These were different and in a good way! I think where they would work best for me is as an ingredient in other things. I ended up taking your suggestion and using some of these and some black olives in an egg salad recipe and they worked well to make the sandwich something special. Made for vegetarian swap.
This is soooo good! Our family loves vinegar and pickled things so really enjoyed this. The combination of garlic and vinegar changed mild, sweet carrots to something very pungent and absolutely delicious! DH and DS2 both asked me to keep these on hand during the summer months for snacking. Wonderful!! Made for Ali Baba's Babes for ZWT5.
WOW - how easy is this?? I did the turbo version - microwaved the baby carrots, added the garlic, salt & vinegar & stuffed it in the freezer for about 45 minutes while the casserole was in the oven! It worked! It's a rather PERKY recipe. I'm putting this on my crowd pleasing, do ahead summer menu! Made for ZWT '09!