1. Boil carrots whole until almost done but not mushy. 2. Crush the garlic, oregano, cumin and paprika in a mortar into a paste. I didn't use as much of the seasonings as the recipe called for because we are wimpy here; feel free to add more if you like. They used a whole tablespoon of oregano and more cumin too. 3. When carrots are cool, cut into discs. 4. Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them. 5. Add olive oil when you eat them. ---------------------------------------------------------------------------
Nutrition
Ingredients
