Mamma Maria's Pickled Carrots
Cook Time 10 minutes (+ refrigeration time)
1kg large organic carrots, peeled and chopped into sticks
1 brown onion peeled and sliced
1 tbsp dried oregano
1 tsp dried crushed chilli
1 cup of extra virgin olive oil
½ cup white wine vinegar
6 cloves garlic crushed but not chopped
½ cup parsley leaves
Oregano leaves to garnish
Cook the carrots and onion in boiling salted water for 5 to 6 minutes. They should be cooked, firm but not too firm. Place in a bowl and set aside.
Combine all ingredients except for parsley and fresh oregano and set aside. Once cooled add parsley and taste. Needs to be quite acidic so add more vinegar if needed.
Put aside to marinate in the fridge for an hour or ideally marinate for a week before serving.
When serving, garnish with some oregano flowers and also I love a big spoon of goat’s curd.