Carrots in Vinegar (Cenouras Em Conserva)

"Recipe from a cookbook from the Algarve region of Portugal. Simple simple!"
photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
photo by januarybride photo by januarybride
photo by Acerast photo by Acerast
Ready In:




  • Peel and wash the carrots and slice them into 1/2 inch thick rounds.
  • Blanch the carrots in boiling salted water for about 7-8 minutes. You want them cooked, but not overcooked - firm to the bite. Strain and set aside to cool.
  • In a bowl combine the vinegar and garlic. Add in the cooled carrots and mix well. Stir gently enough to not break the pieces of carrot.
  • Refrigerate for at least three hours, stirring every now and again.
  • Arrange the carrots on a platter surrounded by the olives if you like.

Questions & Replies

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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.
  2. Champs2Jur
    So easy and so delicious!
  3. januarybride
    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.
  4. jessi_mcg
    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.
  5. Sarah_Jayne
    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.


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