Spanish Marinated Carrots

Submitted by Dienia B.

"For the Extremadura portion of Spanish tapas."

 

• Ready In: 24hrs 10mins
• Ingredients: 9
• Serves: 4

ingredients

• 8 carrots

• IN MORTAR

• 2 garlic cloves
• 2 teaspoons oregano
• 1 teaspoon cumin
• 1 teaspoon paprika

• SAUCE

• 1⁄3 cup apple cider vinegar
• 1⁄3 cup water
• 1 teaspoon salt
• 3 tablespoons olive oil, to drizzle when eating

directions

1. Boil carrots whole until almost done but not mushy.
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. When carrots are cool, cut into discs.
4. Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them.
5. Add olive oil when you eat them.