Total Time
25mins
Prep 15 mins
Cook 10 mins

This makes a tangy carrot snack or as part of a picnic basket lunch. It gets tangier as it sits in the fridge, and as we like it a just the way it is I use it within a day or so.

Ingredients Nutrition

Directions

  1. Cut carrots diagonally into thin slices. In a 12-inch skillet over medium heat, in hot oil, cook garlic and chopped onion until tender, about 5 minutes; add carrots and vinegar. Loosely tie pickling spice in a square of cheesecloth; add to carrots with salt, dry mustard and pepper.
  2. Simmer, covered, 5 minutes until carrots and crunchy and crips; discard spice bag. Pour mixture into shallow dish; top with sliced onion. Cover and refrigerate, tossing occasionally.