Pickled Carrots

December 17, 2015
2 carrots
1 cup red wine vinegar
1/2 teaspoon salt
1 teaspoon sugar
2 cloves garlic (skins removed and halved)
  1. Use a julienne peeler or spiralizer to form small matchstick carrot strips. You can also do this with a sharp knife and old fashioned attention to detail.
  2. In a glass jar or measuring cup, microwave the vinegar for 1 minute. 
  3. Add the carrots, salt, sugar and garlic to the hot vinegar and stir well. Add a splash of water if the liquid is not covering the carrots.
  4. Set aside at room temperature for 1 hour. Refrigerate until ready to use, up to 2 weeks.