1. Peel and wash the carrots and slice them into 1/2 inch thick rounds. 2. 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. 3. 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. 4. Refrigerate for at least three hours, stirring every now and again. 5. Arrange the carrots on a platter surrounded by the olives if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
