Pickled Carrots

Pickled carrots are very good as a vegetable, salad or appetizer. Use a combination of yellow, purple and orange carrots if you can find them at the Farmers Market.  The same pickling marinade also work for zucchini, cauliflower or those little pickling cucumbers.  The carrots are a rich source of beta-carotene, which has many health benefits, particularly in working to preserve night vision.  Because the olive oil in this recipe is heated, you can use any good olive oil.  The more expensive  extra-virgin olive oil is not necessary. Serve the pickled carrots with fish or with barbecued chicken.  Very good!

Ingredients: 3 cloves garlic, minced or put through a press 2 tablespoons onion or shallot, coarsely chopped ¼ cup good olive oil ¼  cup white vinegar or flavored wine vinegar ½  teaspoon dry mustard powder, or ½ teaspoon Dijon mustard 1 tablespoon whole mixed pickling spices, tied in cheesecloth Sea salt and freshly ground black pepper to taste 1 pound carrots, peeled and cut across on the diagonal in thin slices 1 small onion, very thinly sliced ¼ cup roughly chopped parsley Directions: Sauté the garlic and chopped shallot in olive oil in a skillet until just tender, no more than 5 minutes.  Stir in the vinegar, mustard, pickling spices, salt, pepper, and carrots. Cover and simmer for 5 minutes. The carrots should still be crunchy or al dente. Remove from heat.  Remove the cheesecloth with the spices. Transfer the carrots to a shallow dish. Top with the very thinly sliced onion and the chopped parsley. Cover and refrigerate until served, stirring occasionally.