Lightly Pickled Carrots

Recipe from: Traci Des Jardins

ingredients

1 lb carrots, trimmed

1 fennel bulb, trimmed of leaves and thinly sliced

2 onions, thinly sliced

1/4 cup cider vinegar

3 tablespoons sugar

5 peppercorns

1/2 cup lightly packed tarragon leaves

1/4 cup parsley

instructions

Cut carrots into pieces of equal size, leaving the small ones whole. Place in a large bowl with the fennel and onions. In a small saucepan, combine the vinegar, sugar, peppercorns and a 1/2 cup water. Bring to a boil, pour over carrot and mix and toss well. Add the tarragon and parsley, and mix again. Allow to marinate at room temperature at least 2 hours. May be refrigerated for up to 5 days.

meal or course
appetizer, brunch, buffet, first course, hors d'oeuvre, lunch, side, snack, vegetable dish