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Print this Recipe    Marinated Carrots

Marinated Carrots

Peel some carrots and slice into typical carrot-stick-sized pieces.
Choose an empty jar large enough to hold the carrot sticks stading
up. Fill it 1/3 full of vinegar and another 1/3 full of olive oil.
Shake some salt in, rub in some dried savory (or use savory salt),
and add a lot of garlic chips or finely chopped fresh garlic.

Put the carrots in, seal the jar cover tightly, and shake.
Refrigerate for three hours, occasionally shaking the jar and
turning it upside-down or vice versa. At the end of the approximately
3 hours, remove carrots with tongs, getting off most of the oil
and garlic. That's it.

I often marinate 3 batches in the same mixture before discarding
it.

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