Carrots in Vinegar (Cenouras Em Conserva)

• medium carrots↗3
• garlic cloves↗4

  minced

• fresh parsley↗2 tablespoons
• red wine vinegar↗1 cup
• salt↗1⁄4 teaspoon

  (to your taste)

• black olives↗1 cup

  (optional)

Step-by-step instructions

1. 1

   Peel and wash the carrots and slice them into 1/2 inch thick rounds.

2. 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. 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. 4

   Refrigerate for at least three hours, stirring every now and again.

5. 5

   Arrange the carrots on a platter surrounded by the olives if you like.