Pickled Carrots

Pickled vegetables are wonderful because they can be prepared in advance and keep well in the refrigerator. These pickled carrots are like an Italian antipasto. In fact, they can be used as a vegetable, salad or appetizer. Pair them with a mild-flavored entr e like Potato-Rosemary Crusted Fish. Round out the colors on the plate with saut ed greens. If you like the recipe, try the same pickling marinade for other vegetables like zucchini or cauliflower.

Ingredients:

3 cloves garlic, minced

1 tablespoon onion, coarsely chopped

3 tablespoons extra-virgin olive oil

1/4 cup wine vinegar

1/2 teaspoon dry mustard powder

1 tablespoon whole mixed pickling spices, tied in cheesecloth

Salt and black pepper to taste

1 pound carrots, peeled and cut into matchsticks

1 small onion, thinly sliced

Instructions:

1. Saut the garlic and chopped onion in the olive oil in a skillet until just tender, about 5 minutes.

2. Stir in the wine vinegar, dry mustard, pickling spices, salt, pepper, and carrots. Cover and simmer for 5 minutes. The carrots should still be crunchy. Remove from heat.

3. Remove the cheesecloth with the spices. Transfer the carrot mixture to a shallow dish. Top with the thinly sliced onion. Cover and refrigerate until served, stirring occasionally.