Lightly Pickled Carrots

Recipe from: Traci Des Jardins


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


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.

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