Massimo Mele's Mamma Maria's Pickled Carrots
- Cook time: 15mins
- Serves: 4
- Difficulty: Easy
Ingredients
- 1kg carrots*, peeled and cut into batons
- 6 cloves garlic, crushed
- 2 tbsp dried oregano
- 1 tsp dried chilli flakes
- 250ml white wine vinegar
- 1 cup olive oil
- 1 brown onion, peeled and sliced
- ½ cup white vinegar
- Goat curd to serve (optional)
- ½ cup chopped parsley
- Salt
- Pepper
Method
*Marinated for one week
- Cook the carrots in salted boiling water for 5 to 6 mins.
- Drain and place in a bowl and set aside.
- Combine all the other ingredients with the carrots (except for the parsley and goat curd) and marinate. Let it cool.
- Add the chopped parsley and refrigerate until needed.
- Taste and add more vinegar if needed. Marinate for at least 1 week before eating.
- To serve sprinkle with oregano leaves and serve with goat curd.
