• Marinated Carrots a la Stratford

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  • Salt, as needed
    1 pound carrots, peeled and julienne-cut into 1-by-1/4-inch sticks to measure 3 cups
    1/2 cup distilled or white-wine vinegar
    1/2 cup pepper-flavored vodka (available in liquor stores)
    In a large pot, bring 3 to 4 quarts salted water to a rapid boil. Drop the carrots into boiling water, cover and boil for exactly 10 seconds. Drain carrots immediately and combine in a deep bowl with the vinegar and vodka; refrigerate carrots for 24 hours before serving. Will keep for at least 2 weeks.
    Makes 3 cups.
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