Preserved carrots

[LadyBelle]

A few years ago I was given some preserved carrots instead of olives in a restaurant. I've searched and searched for a recipe for them since as they were delicious, but to no avail. I'm pretty certain they were preserved in olive oil but not sure (it was a while ago!). I'm scared of just slicing carrots and covering in oil, so just wondered if anyone had a recipe/method for me to try?

 

[Morning Glory]

Were they crisp or cooked? If in oil they need to be cooked first. There is no mystery to preserving in oil - cook the carrots by boiling or roasting. place in a clean jar with 2 parts oil to 1 part vinegar (add herbs and spices if you want). Cover and keep in the fridge.

 

[LadyBelle]

They were crisp, which is what makes me think it wasn't oil, but I'm pretty certain they weren't vinegary either.

 

[Morning Glory]

They were crisp, which is what makes me think it wasn't oil, but I'm pretty certain they weren't vinegary either.

Its one or the other... if crisp I think it will be vinegar and sugar.

 

[LadyBelle]

hence my dilemma/difficulty. I've made pickled carrots and they were definitely not what I had in the restaurant.

 

[classic33]

Any colour that seemed out of place/didn't fit in with carrots?

 

[LadyBelle]

@classic33 No, perfectly orange, crunchy carrot slices.

 

[classic33]

@classic33 No, perfectly orange, crunchy carrot slices.

http://www.carrotmuseum.co.uk/carrotstorage.html#canning
http://www.pickyourown.org/pdfs/freezingcarrots.pdf