Goat Ranch Summer Carrots in Garlic Vinegar Marinade
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 lb carrot, peeled and cut into sticks about 3-4 inches long
- 1 1⁄4 cups water
- 1 1⁄2 tablespoons kosher salt
- 1 cup cider vinegar
- 1⁄4 cup sugar
- 2 garlic cloves, cut into quarters
- 1⁄2 teaspoon cumin seed
- 1 teaspoon italian seasoning
- 2 bay leaves
directions
- Bring a medium-sized pot of lightly-salted water to a boil.
- When the water boils, drop the carrots in and simmer for one minute. Strain the mixture into a colander and rinse under cold water. Drain thoroughly.
- Meanwhile, heat the remaining ingredients in the pot. Once it begins to boil, reduce the heat and simmer for two minutes.
- Remove the liquids from the heat, add the carrot sticks.
- Cool the carrots until room temperature, then put them into canning jars and secure the lids tightly.
- Store in the refrigerator for up to 4 weeks.
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RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>