Spanish Marinated Carrots

For the Extremadura portion of Spanish tapas.

• Ready In: 24 hrs 10 mins
• 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.